The chef's towering white toque, the high bonnet, is the mark of
achievement to which every young sauce-stirrer aspires. Idwal
Jones's urbane novel follows the young provincial Jean as he
attempts to master culinary art at the hands of Paris's most
distinguished chefs. Jean will win his high bonnet and the royal
bearing that accompanies it - but not until he's had many
outrageous adventures, in the kitchen and out.
High Bonnet is a sly send-up of the seething politics, subtle
artistry, and enslavement to the palate that constitute life behind
the kitchen's swinging doors. First published in 1945 and out of
print for more than four decades, High Bonnet will delight readers
of Anthony Bourdain's bestselling Kitchen Confidential or of Ludwig
Bemelmans's Hotel Splendide.
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