[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"doc-detail-116674-en":3,"doc-seo-116674-105":29,"detail-sidebar-cat-0-en-105":90},{"code":4,"msg":5,"data":6},0,"success",{"doc_id":7,"user_id":8,"nickname":9,"user_avatar":10,"doc_module":4,"category_id":11,"category_name":12,"doc_title":13,"doc_description":14,"doc_content":15,"file_id":16,"file_url":17,"file_type":18,"file_size":19,"view_count":4,"is_deleted":4,"is_public":11,"is_downloadable":11,"audit_status":11,"page_count":20,"language":21,"language_code":22,"site_id":23,"html_lang":22,"table_of_contents":24,"faqs":25,"seo_title":26,"seo_description":14,"update_tm":27,"read_time":28},116674,1374391974468,"Eden","https://ap-avatar.wpscdn.com/davatar_29158cc5080c5b710cf443261637dec0",1,"Story & Novel","Grace Reilly - Yes Chef","A bridesmaid at a long, champagne-soaked Hamptons wedding spirals into a chaotic confrontation with renowned chef Jack Hartman, whose grating orders and disdain sharpen the tension. When a thrown cocktail shrimp ignites an escalating clash, the narrator is physically pulled into his orbit and forced to face the power dynamics behind celebrity cooking and family connections. The prologue sets a fast, witty, conflict-driven tone for a story about ambition, identity, and culinary romance.","[OceanofPDF.com](OceanofPDF.com)  \nDedication  \nThis one’s for me.  \n[OceanofPDF.com](OceanofPDF.com)  \nEpigraph  \nCooking is a love story. You need to fall in love with the ingredients and then with the people who cook them.  \n—Chef Alain Ducasse  \n[OceanofPDF.com](OceanofPDF.com)  \nContents  \nCover  \nTitle Page  \nDedication  \nEpigraph  \nPrologue: Amuse-Bouche  \nChapter 1: Tarragon  \nChapter 2: Lobster Thermidor  \nChapter 3: Lionfish  \nChapter 4: Mango Jam  \nChapter 5: Pain Au Chocolat  \nChapter 6: Jacquarding  \nChapter 7: Alligator Bites  \nChapter 8: Champagne Vinegar  \nChapter 9: Cherries  \nChapter 10: Catch of the Day  \nChapter 11: Brussels Sprouts  \nChapter 12: Fresh Cream  \nChapter 13: Salsa Verde  \nChapter 14: Everything’s Better with Onion  \nChapter 15: Rush Order  \nChapter 16: Bitters  \nChapter 17: (The Best) Grilled Cheese  \nChapter 18: Spiced Honey  \nChapter 19: Burnt  \nChapter 20: À la Minute  \nChapter 21: Pop Tarts  \nChapter 22: A Sharp Knife  \nChapter 23: Egg Yolk  \nChapter 24: Notes of Caramel  \nChapter 25: Spit It Out  \nChapter 26: Cardamom, Cloves  \nChapter 27: Cumin, Coriander  \nChapter 28: Squid Ink  \nChapter 29: Butter  \nChapter 30: Coq Au Vin  \nChapter 31: No Substitutions  \nChapter 32: Pop Tarts (Revised Recipe)  \nChapter 33: Flounder  \nChapter 34: Pineapple  \nChapter 35: Pink Lemonade  \nChapter 36: Café Con Leche  \nChapter 37: Pub Subs  \nChapter 38: Nightcap  \nChapter 39: Don’t Trifle with It  \nChapter 40: Front of House  \nChapter 41: Hands  \nChapter 42: Hibiscus  \nChapter 43: Cinnamon  \nChapter 44: Oranges  \nChapter 45: Fleur De Sel  \nChapter 46: Main Course  \nChapter 47: Scalding  \nChapter 48: Peanut Butter  \nChapter 49: Maillard Reaction  \nChapter 50: Bouquet Garni  \nChapter 51: Ice Bath  \nChapter 52: The Thanksgiving Special  \nChapter 53: World’s Best  \nEpilogue: Pickle Ice Cream  \nAcknowledgments  \nAbout the Author  \nPraise for Grace Reilly’s Beyond the Play Series Also by Grace Reilly  \nCopyright  \nAbout the Publisher  \n[OceanofPDF.com](OceanofPDF.com)  \nPrologue Amuse-Bouche  \nPoppy  \nFor the record, I don’t mean for the shrimp to hit Jack Hartman in the face.  \nIt’s just that Julia’s stupidly perfect Hamptons wedding has been dragging on for hours, my dress is sticking to my skin like plastic wrap, and I’ve endured one too many conversations about what I’m doing with my life. The champagne I’ve been helping myself to all afternoon is starting togo to my head, and fine, okay, it still hurts that I’m only Julia’s bridesmaid, not maid of honor, because she wasn’t sure if I could handle it. Didn’t want to stress you out, Pop Tart!  \nI can’t say anything to my sister, or make my aunts understand what a brand deal is, so naturally, I’ve been hovering by the outdoor kitchen, listening to Jack Hartman bark out orders to his underlings while stealing bites of uneaten canapés. His voice is loud and grating. Whenever his gaze catches mine, he scowls like my presence personally offends him.  \nMy parents love him. I’ve heard his name constantly in the two years since Dad outright stole him from one of the top restaurants in California for a position within the Winfield ~~Empire~~ Group. Mom just did a feature on him for Salt & Savor, the food magazine where she’s editor-in-chief. You’d think he was a Floridian Anthony Bourdain, the way they fawn over him. My mother, famously hard to impress when it comes to food, called a meal  \nshe had at Pastiche last month “transcendent.” Jack’s signature lobster Thermidor.  \nStill, that doesn’t mean he gets to be a curmudgeonly ass on Julia and Caroline’s big day. There’s no way that people aren’t hearing his voice over the live music. I glare at him as I set down another empty champagne glass.“Martinez, pick it up,” he barks over his shoulder as he finishes off a plate with delicately placed caviar. His deep green eyes flick to mine. Flat. Bored.  \n“Stay out of my kitchen,” he orders.  \nI cock my head to the side.“I’m not in your kitchen.” Technically, my Jimmy Choo heel","cbCaicdE2MHbylM1","https://ap.wps.com/l/cbCaicdE2MHbylM1","pdf",2398136,365,"English","en",105,"# Prologue: Amuse-Bouche\n## Chapter 1: Tarragon\n## Chapter 2: Lobster Thermidor\n## Chapter 3: Lionfish\n## Chapter 4: Mango Jam\n## Chapter 5: Pain Au Chocolat\n## Chapter 6: Jacquarding\n## Chapter 7: Alligator Bites\n## Chapter 8: Champagne Vinegar\n## Chapter 9: Cherries\n## Chapter 10: Catch of the Day\n## Chapter 11: Brussels Sprouts\n## Chapter 12: Fresh Cream\n## Chapter 13: Salsa Verde\n## Chapter 14: Everything’s Better with Onion\n## Chapter 15: Rush Order\n## Chapter 16: Bitters\n## Chapter 17: (The Best) Grilled Cheese\n## Chapter 18: Spiced Honey\n## Chapter 19: Burnt\n## Chapter 20: À la Minute\n## Chapter 21: Pop Tarts\n## Chapter 22: A Sharp Knife\n## Chapter 23: Egg Yolk\n## Chapter 24: Notes of Caramel\n## Chapter 25: Spit It Out\n## Chapter 26: Cardamom, Cloves\n## Chapter 27: Cumin, Coriander\n## Chapter 28: Squid Ink\n## Chapter 29: Butter\n## Chapter 30: Coq Au Vin\n## Chapter 31: No Substitutions\n## Chapter 32: Pop Tarts (Revised Recipe)\n## Chapter 33: Flounder\n## Chapter 34: Pineapple\n## Chapter 35: Pink Lemonade\n## Chapter 36: Café Con Leche\n## Chapter 37: Pub Subs\n## Chapter 38: Nightcap\n## Chapter 39: Don’t Trifle with It\n## Chapter 40: Front of House\n## Chapter 41: Hands\n## Chapter 42: Hibiscus\n## Chapter 43: Cinnamon\n## Chapter 44: Oranges\n## Chapter 45: Fleur De Sel\n## Chapter 46: Main Course\n## Chapter 47: Scalding\n## Chapter 48: Peanut Butter\n## Chapter 49: Maillard Reaction\n## Chapter 50: Bouquet Garni\n## Chapter 51: Ice Bath\n## Chapter 52: The Thanksgiving Special\n## Chapter 53: World’s Best\n# Epilogue: Pickle Ice Cream\n## Acknowledgments\n## About the Author\n## Praise for Grace Reilly’s Beyond the Play Series","[{\"question\":\"Who is the narrator, and why is she at the wedding?\",\"answer\":\"The narrator is a bridesmaid at Julia’s Hamptons wedding, overwhelmed by the long event and conversations about what she is doing with her life.\"},{\"question\":\"What relationship tension drives the prologue conflict?\",\"answer\":\"The narrator clashes with chef Jack Hartman, who orders people in the outdoor kitchen and shows contempt when his gaze meets hers, while her parents praise him constantly.\"},{\"question\":\"What event escalates after the narrator throws the shrimp?\",\"answer\":\"A cocktail shrimp she throws hits Jack in the face and lands in a tureen of sauce, prompting him to react fiercely and physically seize her as the chaos spikes.\"}]","Grace Reilly - 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