A mindblowing account of life at the adrenalin-fuelled kitchen frontline - the story of a career spent working in grungy diners and other down-and-dirty joints, Cooking Dirty takes the kitchen memoir to a rough and reckless new level.
From his first job scraping trays at a pizzeria at the age of 15, Jason Sheehan has worked at all kinds of restaurants across America, from Buffalo to Tampa to Albuquerque. In this book, he tells the story of one man's addiction to the urgency, stress, and adrenalin of minimum-wage kitchen work
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