{"product_id":"extra-salty-9798217182596","title":"Extra Salty","description":"\u003cb\u003eOut of the frying pan and into a somehow even worse frying pan...\u003cbr\u003e\u003cbr\u003eEric Huang was a sous chef at three Michelin-star restaurant Eleven Madison Park when it was named the Best Restaurant in the World. But he had to celebrate from a hospital bed while recovering from heart surgery. The cause? A 30-gram ball of celery root. \u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eEric grew up in his family’s dysfunctional Chinese restaurant, becoming a sesame chicken connoisseur and soda fountain sommelier by the age of eight. After failed attempts at conventional success, including a stint at Juilliard and an overpriced history degree, Eric gave in to the call of the restaurant industry. With Anthony Bourdain—aka Chef Jesus—as his North Star, Eric followed the path of countless other young men with not-so-buried daddy issues and a desire to look sexy in a chef’s coat. He climbed the ladder from a seafood restaurant in landlocked Illinois to the Culinary Institute of America to three different Michelin-starred restaurants in New York.\u003cbr\u003e\u003cbr\u003ePressed chef whites, sharp knives, and an impressive resume. By all the usual measures, Eric had made it. But in between grown men committing violence over cucumber sandwiches, entire trays of meticulously brunoised watermelon cubes splattered on the floor, and the Sisyphean task of heating 400 pounds of garden rocks in an industrial oven, Eric began to question whether it was all worth it.\u003cbr\u003e\u003cbr\u003eSometimes, it takes reaching the top to realize that you've actually hit rock bottom.\u003cbr\u003e\u003cbr\u003eEric found himself asking: What if he didn’t need to hinge all of his self-esteem and culinary dreams on the opinion of a tire company? What was the \u003ci\u003etrue\u003c\/i\u003e purpose of being a chef? And what if his future wasn't in celeriac, fine linen napkins, and awards culture, but in fried chicken, wet wipes, and an 800-square foot storefront in Chinatown?\u003cbr\u003e\u003cbr\u003eSearingly humorous, heartbreakingly vulnerable, and \u003ci\u003edefinitely \u003c\/i\u003etoo honest for his own good, Eric takes readers behind the swinging doors of the kitchen and into the brutal, fast-paced world of fine dining. With mouth-watering food descriptions, the abrasive and irreverent voice that has made him a beloved critic of the industry, and a whole lot of love, \u003ci\u003eExtra Salty \u003c\/i\u003eintroduces a wholly original chef and writer who has made it to the heights of fine dining and lived to tell the tale.","brand":"Penguin Publishing Group","offers":[{"title":"STANDARD","offer_id":68408946196870,"sku":"9798217182596","price":32.4,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8456\/3587\/files\/9798217182596.jpg?v=1794393417","url":"https:\/\/shopcomics.eu\/products\/extra-salty-9798217182596","provider":"Shop Comics EU","version":"1.0","type":"link"}