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Dirty dishes : a restaurateur's story of passion, pain, and pasta

Author: Pino Luongo; Andrew Friedman
Publisher: New York : Bloomsbury, 2009.
Edition/Format:   Print book : Biography : English : 1st U.S. edView all editions and formats
Summary:
Born in Tuscany, Pino Luongo had an idyllic (and well-fed) childhood before moving to New York City where he began in the restaurant world. Starting from the bottom, he worked his way towards owning a string of restaurants, earning a reputation for brilliance, charm - and volatility. But after an ambitious national expansion went sour, he left behind the empire he had built and returned to his first love: the  Read more...
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Genre/Form: Biography
Autobiographies
Named Person: Pino Luongo; Pino Luongo
Material Type: Biography, Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: Pino Luongo; Andrew Friedman
ISBN: 9781596914421 1596914424
OCLC Number: 229029071
Description: xvi, 255 pages ; 24 cm
Contents: Foreword / Anthony Bourdain --
Intro / Andrew Friedman --
The fugitive --
Abandon hope, all ye who enter here --
Land of opportunity --
Home away from home --
Start spreading the news --
Dirty dishes, and other things that bring out the best --
High tide --
Why pasta matters --
Mothers and sons --
Critical condition: the problem with restaurant reviewers, blogs, and surveys --
Strange bedfellows --
The hidden table: running a reservation book --
The restaurant junkie --
A star is bored: interview questions for young American chefs --
The new normalcy --
Closing time --
Cooking at last --
Recipes, my way.
Responsibility: Pino Luongo ; and Andrew Friedman.
More information:

Abstract:

Born in Tuscany, Pino Luongo had an idyllic (and well-fed) childhood before moving to New York City where he began in the restaurant world. Starting from the bottom, he worked his way towards owning a string of restaurants, earning a reputation for brilliance, charm - and volatility. But after an ambitious national expansion went sour, he left behind the empire he had built and returned to his first love: the kitchen. This is a memoir of Pino's journey but also a portrait of the New York restaurant world and its many famous diners. Includes ten of his all-time favourite recipes.

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