SINOPSIS DEL LIBRO

<p>From his first job scraping trays at a pizzeria at the age of fifteen, Jason Sheehan has worked at all kinds of restaurants across America, from Buffalo to Tampa to Albuquerque: at a French colonial and an all-night diner, at a crab shack just off the interstate and a fusion restaurant in a former hair salon. In Cooking Dirty he tells the story of one man&apos;s addiction to the urgency, stress, and adrenalin of minimum-wage kitchen work. His ...Seguir leyendo