Sous Chef - Michael Gibney

This book described the Friday dinner service at a fine dining French restaurant.  It was told in the third person, and described "you" as one of the sous chefs.  I didn't think it would be as interesting as it was, but it was always captivating.

If there's one term I took away from this book, it's "mise en place", which is French for having all of your ingredients prepped and ready to cook.

After listening to this audiobook, I felt compelled to clean up my kitchen and have all of my ingredients prepped and ready before I started cooking.