| Back of the House: The Secret Life of a Restaurant Contributor(s): Haas, Scott (Author) |
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ISBN: 0425256103 ISBN-13: 9780425256107 Publisher: Berkley / Nal OUR PRICE: $22.80 Product Type: Paperback - Other Formats Published: February 2013 |
| Additional Information |
| BISAC Categories: - Cooking | Methods - Professional - Cooking | Essays & Narratives - Cooking | Individual Chefs & Restaurants |
| Dewey: 647.957 |
| LCCN: 2012040632 |
| Physical Information: 0.81" H x 5.51" W x 8.21" (0.58 lbs) 320 pages |
| Descriptions, Reviews, Etc. |
| Publisher Description: Food writer and clinical psychologist Scott Haas wanted to know what went on inside the mind of a top chef--and what kind of emotional dynamics drove the fast-paced, intense interactions inside a great restaurant. To capture all the heat and hunger, he spent eighteen months immersed in the kitchen of James Beard Award-winner Tony Maws' restaurant, Craigie on Main, in Boston. He became part of the family, experiencing the drama first-hand. Here, Haas exposes the inner life of a chef, what it takes to make food people crave, and how to achieve greatness in a world that demands more than passion and a sharp set of knives. A lens into what motivates and inspires all chefs--including Thomas Keller, Andrew Carmellini, whose stories are also shared here--Back of the House will change the way you think about food--and about the complicated people who cook it and serve it. |