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Cooking on the Line: From Food Lover to Professional Line Cook
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Cooking on the Line: From Food Lover to Professional Line Cook

3.57 of 5 stars 3.57  ·  rating details  ·  35 ratings  ·  4 reviews
Cooking On the Line...from Food Lover to Professional Line Cook, is a unique, behind the scenes, ground level, cook's-eye-view of the professional restaurant kitchen and it's Superstar Chefs. You will feel the heat, the pressure, and the intensity of cooking at the highest level. With no formal training, Wayne Cohen pursues his passion for food, changes careers in mid life ...more
Paperback, 260 pages
Published February 11th 2011 by Larousse Churchill Publishing Corp.
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(showing 1-30 of 113)
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Annoying narrator, poorly edited, some interesting content.

For me the main frustration of Cooking on the Line was the narrator, if he is to be believed he never makes a mistake, is always saving other people from their mistakes, and in the recipient of a constant stream of praise from everyone he meets. Hard to believe at the best of times - particularly from a novice professional cook - and written in a way that just sounds like bragging in some chapters.

The editing was also a let down, the boo
mary m miller
Great read!

Honest, insightful, entertaining - was sorry it came to an end! If you are a foodie, you'll definitely enjoy this!
Very interesting look behind the scenes at what goes on in a restaurant kitchen and what it takes to be a professional chef. Loved the Chicago setting and that the author was not professionally trained. Got a little long and full of self-importance at the end.
AnnMarie Marranzini
Loved it! Read it cover to cover in one sitting. Wonderful narrative for foodies and people who love restaurants.
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