Sous chef
24 hours on the line
"Chef Michael Gibney uses twenty-four hours to animate the intricate camaraderie and culinary choreography in an upscale New York restaurant kitchen."--Publisher.
Ballantine Books
2014
9780804177870
book
Holdings
| hid | mid | miid | nid | wid | location_code | location | barcode | callnum | dewey | created | updated |
|---|---|---|---|---|---|---|---|---|---|---|---|
| 1249114 | 4924418 | 2312 | 423750 | 589279 | HFHS | 264 | HFHS500695 | 641.59 GIB | 641.59 | 1581465224 | 1736518457 |
| 1387150 | 5046081 | 2334 | 423750 | 589279 | RHHS | 404 | T 43799 | 641 GIB | 641 | 1581465224 | 1736518457 |
| 1945042 | 5531448 | 2221 | 423750 | 589279 | GRAT | 232 | GRAT061475 | 641.59 GIB | 641.59 | 1582575937 | 1709307855 |