Alex fenot (25 risultati)

Condizione: New.

Condizione: New.

PAP. Condizione: New. New Book. Shipped from UK. Established seller since 2000.

Paperback. Condizione: New.

PAP. Condizione: New. New Book. Shipped from UK. Established seller since 2000.

PAP. Condizione: New. New Book. Shipped from UK. Established seller since 2000.

Condizione: New.

PAP. Condizione: New. New Book. Shipped from UK. Established seller since 2000.

PAP. Condizione: New. New Book. Shipped from UK. Established seller since 2000.

PAP. Condizione: New. New Book. Shipped from UK. Established seller since 2000.

Condizione: New.

PAP. Condizione: New. New Book. Shipped from UK. Established seller since 2000.

PAP. Condizione: New. New Book. Shipped from UK. Established seller since 2000.

Paperback. Condizione: new. Paperback. I'm a French chef. Exiled in the United States for twenty years. I did not say expatriated for a reason. I watch my country from a distance and carry the absence like an open wound that refuses to heal. Here, I'm also a restaurant customer. I do my grocery shopping like everyone else. And I watch this world change-aisle by aisle, plate by plate.A republic isn't built only in parliament, congress, or senate-but at the counter, at the table, and in a kitchen.That's why this book wasn't written from a kitchen but while sitting at a restaurant table. It talks about what we order, what we eat, and above all-what we've lost without even noticing.A journey between two worlds. Two countries. Two ways of eating. Two ways of living.On one side: a world where traditional cooking gets deboned by apps, where you order in three clicks what you no longer want to cook. A world where you eat while driving, while working, while chasing time.On the other: bistros, brasseries, neighborhood cafes, and old-school restaurants. Dining rooms that vibrate, kitchens that catch fire, servers hanging on, and cooks entrenched behind their stoves. And customers, torn between quinoa and beef bourguignon. A muffled but merciless war between the butter nostalgics and the gluten-free converts.This book is also about the dishes that tell a story about an era. About what we no longer dare serve or say. Food lovers looking for comfort on a plate and craftsmen holding the line.Those who do their grocery shopping like a pilgrimage and find each other at a table, around a dish in sauce, like around a compass.A culinary tale for those who love to eat, who know that food says more about us than any speech ever could.A love letter to a cuisine that still has flavor. Seasoned, as always, with sarcasm and venom.Because they're part of the taste.I'm not looking for either disciples, or followers. I'm looking for guests. This item is printed on demand. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.…

Paperback. Condizione: New.

Taschenbuch. Condizione: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering.

Paperback. Condizione: new. Paperback. I'm a French chef. Exiled in the United States for twenty years. I did not say expatriated for a reason. I watch my country from a distance and carry the absence like an open wound that refuses to heal. Here, I'm also a restaurant customer. I do my grocery shopping like everyone else. And I watch this world change-aisle by aisle, plate by plate.A republic isn't built only in parliament, congress, or senate-but at the counter, at the table, and in a kitchen.That's why this book wasn't written from a kitchen but while sitting at a restaurant table. It talks about what we order, what we eat, and above all-what we've lost without even noticing.A journey between two worlds. Two countries. Two ways of eating. Two ways of living.On one side: a world where traditional cooking gets deboned by apps, where you order in three clicks what you no longer want to cook. A world where you eat while driving, while working, while chasing time.On the other: bistros, brasseries, neighborhood cafes, and old-school restaurants. Dining rooms that vibrate, kitchens that catch fire, servers hanging on, and cooks entrenched behind their stoves. And customers, torn between quinoa and beef bourguignon. A muffled but merciless war between the butter nostalgics and the gluten-free converts.This book is also about the dishes that tell a story about an era. About what we no longer dare serve or say. Food lovers looking for comfort on a plate and craftsmen holding the line.Those who do their grocery shopping like a pilgrimage and find each other at a table, around a dish in sauce, like around a compass.A culinary tale for those who love to eat, who know that food says more about us than any speech ever could.A love letter to a cuisine that still has flavor. Seasoned, as always, with sarcasm and venom.Because they're part of the taste.I'm not looking for either disciples, or followers. I'm looking for guests. This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.…

Taschenbuch. Condizione: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Take a splash of Italian, a dash of Polish, and a hint of Normandy, and you have me. A mutt seasoned with salted butter. Stubborn, proud, hard-headed, and vindictive. Perfumed by the smell of French baguettes and bad intentions, my life adds up to bad decisions, countless mistakes, and an inconsistency that borders on genius. I was born with a silver spoon in my mouth, but it was full of shit, so I did what I do in my kitchen. I changed the menu. Model at twenty years old, restaurant GM at thirty, executive chef at forty. In between: drugs, alcohol, car crashes, spectacular resignations, and relapses. I didn't just hit rock bottom. I took a fucking lease there.That's my story-the journey of a magnificent idiot who wasn't looking for a job. but a shelter. A family. And I found it in hospitality.This is thirty years of my life in restaurants on both sides of the Atlantic-Paris, London, Saint-Barths., and Miami-with multi-million-dollar restaurants that close after six months, influencers who photograph but don't eat, and people allergic to happiness.All this, told without anesthesia and music running through it all. Because food is music you chew. Here, you'll run into line cooks on the edge of collapse and burned-out servers. Grumpy chefs and heroic sous-chefs. Friends, glorious idiots, and random ghosts passing through. Hellish services, glamorized burnouts, endless days, and pain-in-the-ass customers. But also moments of absolute grace. A gang of maniacs bonded with napalm, gods in white, a kamikaze in high heels, and even a goddamn dog that knows more about love and loyalty than most people.No glitter. No Netflix. Just my truth-raw with a lot of guitar. The quest of a man searching for his dignity, the kind you lose in drugs and booze and stitch back together with the tip of a chef's knife.Bring your broken hearts. Your ridiculous demands, and your bullshit requests.The chef is waiting, knives sharpened.…

Paperback. Condizione: new. Paperback. Take a splash of Italian, a dash of Polish, and a hint of Normandy, and you have me. A mutt seasoned with salted butter. Stubborn, proud, hard-headed, and vindictive. Perfumed by the smell of French baguettes and bad intentions, my life adds up to bad decisions, countless mistakes, and an inconsistency that borders on genius. I was born with a silver spoon in my mouth, but it was full of shit, so I did what I do in my kitchen. I changed the menu. Model at twenty years old, restaurant GM at thirty, executive chef at forty. In between: drugs, alcohol, car crashes, spectacular resignations, and relapses. I didn't just hit rock bottom. I took a fucking lease there.That's my story-the journey of a magnificent idiot who wasn't looking for a job. but a shelter. A family. And I found it in hospitality.This is thirty years of my life in restaurants on both sides of the Atlantic-Paris, London, Saint-Barths., and Miami-with multi-million-dollar restaurants that close after six months, influencers who photograph but don't eat, and people allergic to happiness.All this, told without anesthesia and music running through it all. Because food is music you chew. Here, you'll run into line cooks on the edge of collapse and burned-out servers. Grumpy chefs and heroic sous-chefs. Friends, glorious idiots, and random ghosts passing through. Hellish services, glamorized burnouts, endless days, and pain-in-the-ass customers. But also moments of absolute grace. A gang of maniacs bonded with napalm, gods in white, a kamikaze in high heels, and even a goddamn dog that knows more about love and loyalty than most people.No glitter. No Netflix. Just my truth-raw with a lot of guitar. The quest of a man searching for his dignity, the kind you lose in drugs and booze and stitch back together with the tip of a chef's knife.Bring your broken hearts. Your ridiculous demands, and your bullshit requests.The chef is waiting, knives sharpened. This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.…

Taschenbuch. Condizione: Neu. Food, Bullshit, and. Other Complications | Alex Fenot | Taschenbuch | Englisch | 2026 | Foodnbullshit | EAN 9798993109572 | Verantwortliche Person für die EU: Libri GmbH, Europaallee 1, 36244 Bad Hersfeld, gpsr[at]libri[dot]de | Anbieter: preigu Print on Demand.

Taschenbuch. Condizione: Neu. Service Not Included | Alex Fenot | Taschenbuch | Englisch | 2025 | Alex Fenot | EAN 9798993109596 | Verantwortliche Person für die EU: Libri GmbH, Europaallee 1, 36244 Bad Hersfeld, gpsr[at]libri[dot]de | Anbieter: preigu Print on Demand.

Paperback. Condizione: new. Paperback. Je suis un foutu melange: rital, polack et normand. Un meteque assaisonne au beurre sale. Bute et teigneux. Ca me servira pour la suite.Parisien parfume a la baguette et aux mauvaises intentions, ma vie est une succession de mauvaises decisions, un nombre incalculable d'erreurs et une inconsequence qui frole le genie.Mannequin a vingt ans, directeur de restaurant a trente, chef de cuisine a quarante. Entre les deux: drogues, picole, accidents, demissions fracassantes et rechutes ou on touche le fond.Voila mon parcours: celui d'un cretin magnifique qui ne cherchait pas un metier, mais un refuge. Une famille. Et qui l'a retrouvee dans la restauration.Ce livre, c'est trente ans dans les restaurants des deux cotes de l'Atlantique racontes sans filtre.Une carriere entre Paris, Londres, Saint-Barth et Miami, avec ses restos a plusieurs millions de dollars qui ferment au bout de 8 mois sans voir le moindre client, ses influenceurs qui photographient mais ne mangent pas, et ses allergiques au bonheur.Ici vous decouvrirez des cuistots au bord de la camisole, des serveurs au bord de la syncope, des clients chiants, une kamikaze en talons aiguilles - et meme un golden retriever qui en sait plus long sur la loyaute et l'amour que la plupart des gens.Mais aussi des services de l'enfer, des journees sans fin, des burn-out glamourises, des moments de grace absolue et une bande de fous furieux soudes au napalm.Vous comprendrez pourquoi le brunch est un virus, la Saint-Valentin une guerre thermonucleaire et la fete des meres un traumatisme annuel.Et surtout ce que ce metier nous coute: le corps use, les couples qui lachent, la solitude devant un sandwich a deux heures du matin.Pas de paillettes. Pas de Netflix.Juste ma verite - saignante, et avec beaucoup de guitare.L'histoire d'un type qui part a la recherche de sa dignite celle qu'on perd dans la came et l'alcool, et qu'on recupere a la pointe du couteau.Amenez vos coeurs brises, vos exigences ridicules et vos demandes a la con.Le chef vous attend, couteaux affutes. This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.…

Taschenbuch. Condizione: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Je suis un foutu mélange : rital, polack et normand. Un métèque assaisonné au beurre salé. Buté et teigneux. Ça me servira pour la suite.Parisien parfumé à la baguette et aux mauvaises intentions, ma vie est une succession de mauvaises décisions, un nombre incalculable d'erreurs et une inconséquence qui frôle le génie.Mannequin à vingt ans, directeur de restaurant à trente, chef de cuisine à quarante. Entre les deux : drogues, picole, accidents, démissions fracassantes et rechutes où on touche le fond.Voilà mon parcours : celui d'un crétin magnifique qui ne cherchait pas un métier, mais un refuge. Une famille. Et qui l'a retrouvée dans la restauration.Ce livre, c'est trente ans dans les restaurants des deux côtés de l'Atlantique racontés sans filtre.Une carrière entre Paris, Londres, Saint-Barth et Miami, avec ses restos à plusieurs millions de dollars qui ferment au bout de 8 mois sans voir le moindre client, ses influenceurs qui photographient mais ne mangent pas, et ses allergiques au bonheur.Ici vous découvrirez des cuistots au bord de la camisole, des serveurs au bord de la syncope, des clients chiants, une kamikaze en talons aiguilles - et même un golden retriever qui en sait plus long sur la loyauté et l'amour que la plupart des gens.Mais aussi des services de l'enfer, des journées sans fin, des burn-out glamourisés, des moments de grâce absolue et une bande de fous furieux soudés au napalm.Vous comprendrez pourquoi le brunch est un virus, la Saint-Valentin une guerre thermonucléaire et la fête des mères un traumatisme annuel.Et surtout ce que ce métier nous coûte : le corps usé, les couples qui lâchent, la solitude devant un sandwich à deux heures du matin.Pas de paillettes. Pas de Netflix.Juste ma vérité - saignante, et avec beaucoup de guitare.L'histoire d'un type qui part à la recherche de sa dignité : celle qu'on perd dans la came et l'alcool, et qu'on récupère à la pointe du couteau.Amenez vos c¿urs brisés, vos exigences ridicules et vos demandes à la con.Le chef vous attend, couteaux affûtés.…

Taschenbuch. Condizione: Neu. La République de la bouffe | Alex Fenot | Taschenbuch | Französisch | 2025 | Alex Fenot | EAN 9798993109558 | Verantwortliche Person für die EU: Libri GmbH, Europaallee 1, 36244 Bad Hersfeld, gpsr[at]libri[dot]de | Anbieter: preigu Print on Demand.

Taschenbuch. Condizione: Neu. Service Compris | Alex Fenot | Taschenbuch | Französisch | 2025 | Alex Fenot | EAN 9798235278004 | Verantwortliche Person für die EU: Libri GmbH, Europaallee 1, 36244 Bad Hersfeld, gpsr[at]libri[dot]de | Anbieter: preigu Print on Demand.