{"product_id":"salt-sweat-steam-the-fiery-education-of-an-accidental-chef-brigid-washington","title":"Salt, Sweat \u0026 Steam: The Fiery Education of an Accidental Chef \/\/\/ Brigid Washington \/\/\/ pre","description":"\u003cp dir=\"ltr\" style=\"text-align: center;\"\u003e\u003cstrong\u003e-- This is a preorder title and will ship on or after April 28, 2026 --\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eWith mouthwatering storytelling and open-hearted honesty, Brigid Washington serves The Devil Wears Prada for the “yes, chef” generation.\u003cbr\u003e\u003cbr\u003e\"What truly makes\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eSalt, Sweat \u0026amp; Steam\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eexceptional is that it is told from the point of view of a young, female, Trinidadian student. It is a fascinating narrative that is a welcome addition to the list of coming-of-age tales.\"--Jessica B. Harris, Ph.D. Professor emeritus Queens College\/CUNY, Lecturer, culinary historian, and author of\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eHigh on the Hog\u003c\/em\u003e\u003cbr\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003eRich with detail, \u003c\/span\u003e\u003cem\u003eSalt, Sweat \u0026amp; Steam\u003c\/em\u003e\u003cspan\u003e takes readers inside America's top culinary school and shows what's \u003c\/span\u003e\u003cem\u003ereally\u003c\/em\u003e\u003cspan\u003e required to become a chef: from brutal unpaid internships and gruelling practical exams to late-night vending machine dorm-room dinners while trudging through the rarefied world of fine wine. As editor of the school's newspaper, \"La Papillote\" Washington, a Trinidadian, meets and interviews food-world luminaries such as Jerome Bocuse, Daniel Boulud and Thomas Keller and savors the joys of a life devoted to food. She puts us all in her kitchen clogs as she \u003c\/span\u003e\u003cem\u003efinally\u003c\/em\u003e\u003cspan\u003e achieves the perfect mise-en-place both in and out of the dignified kitchen of The Culinary Institute of America.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eUnwilling to accept a future that was anything but delicious, readers follow along Washington's high-octane journey through the rigors and rewards of the country’s most elite cooking school.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBIO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eBrigid Washington \u003c\/strong\u003eis a Trinidadian food writer who has covered a variety of topics, including Caribbean food and culture as it intersects with life in the United States. A graduate of the Culinary Institute of America, Washington is the author of \u003c\/span\u003e\u003ci\u003eCoconuts. Ginger. Shrimp. Rum\u003c\/i\u003e\u003cspan\u003e and \u003c\/span\u003e\u003ci\u003eCaribbean Flavors for Every Season.\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003eHer writing has appeared in Bon Appetit, Food \u0026amp; Wine, Garden \u0026amp; Gun, Harper's Bazaar, Southern Living, The New York Times, and a number of other publications. She serves as the vice chair of the journalism committee for the James Beard Foundation. She lives with her husband and two children in Raleigh, North Carolina.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eREVIEWS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e“Homesick and heartbroken, Brigid Washington enrolls in an elite cooking school and brings us along for the delicious ride. \u003c\/span\u003e\u003cem\u003eSalt, Sweat \u0026amp; Steam\u003c\/em\u003e\u003cspan\u003e is a breathtaking culinary roller coaster, and there’s plenty of mouthwatering meals and zippy, yes-chef drama. But this is an immigrant love story above all, and Washington—funny, tender, and hungry—must find her way back to the flavors of home.” \u003cstrong\u003e-- Catherine Newman, author of \u003c\/strong\u003e\u003c\/span\u003e\u003cem\u003e\u003cstrong\u003eSandwich\u003c\/strong\u003e\u003cbr\u003e\u003c\/em\u003e\u003cbr\u003e\u003cspan\u003e“Brigid's a passionate, eloquent, talented food writer who easily stumbled into the elegant storytelling of real life. Her writing situates us in the drama, scholarship, and intimacy of food. What a joy and a gift she and her talent are.” \u003cstrong\u003e--Kelsey Barnard Clark, Top Chef winner\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003e\"What truly makes \u003c\/span\u003e\u003cem\u003eSalt, Sweat \u0026amp; Steam\u003c\/em\u003e\u003cspan\u003e exceptional is that it is told from the point of view of a young, female, Trinidadian student. It is a fascinating narrative that is a welcome addition to the list of coming-of-age tales.\" \u003cstrong\u003e-- \u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003eJessica B. Harris, Ph.D. Professor emeritus Queens College\/CUNY, Lecturer, culinary historian, and author of \u003cem\u003eHigh on the Hog\u003c\/em\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003e“Brigid Washington knows food’s power to tell more evocative stories and deepen connections between people. Brigid reminds us to think about what foods best define who, and where, we come from.” \u003cstrong\u003e-- Julia Turshen, \u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003e\u003cem\u003eNew York Times \u003c\/em\u003ebestselling author\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e[H]  \u003c\/strong\u003e\u003cem\u003eSt. Martin's Press  \/  April 28, 2026\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e1.0\" H x 9.25\" L x 6.12\" W (1.0 lbs) 304 pages\u003c\/span\u003e\u003c\/p\u003e","brand":"Macmillan","offers":[{"title":"Hardcover","offer_id":44849881284784,"sku":"9781250333377","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0515\/3832\/9776\/files\/SALT_SWEAT_STEAM.jpg?v=1763583534","url":"https:\/\/checkout.bembrooklyn.com\/products\/salt-sweat-steam-the-fiery-education-of-an-accidental-chef-brigid-washington","provider":"BEM | books \u0026 more (Online)","version":"1.0","type":"link"}