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Back of the House: The Secret Life of a Restaurant Paperback - 2013
by Haas, Scott
- Used
Food writer and clinical psychologist 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, he spent 18 months immersed in the kitchen of James Beard Award-winner Tony Maws' restaurant, Craigie on Main, in Boston.
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Details
- Title Back of the House: The Secret Life of a Restaurant
- Author Haas, Scott
- Binding Paperback
- Edition 1.6.2013
- Condition UsedVeryGood
- Pages 320
- Volumes 1
- Language ENG
- Publisher Berkley / Nal, New York
- Date 2013-02-05
- Features Price on Product - Canadian, Table of Contents
- Bookseller's Inventory # 52GZZZ01OLU8_ns
- ISBN 9780425256107 / 0425256103
- Weight 0.58 lbs (0.26 kg)
- Dimensions 8.21 x 5.51 x 0.81 in (20.85 x 14.00 x 2.06 cm)
- Ages 18 to UP years
- Grade levels 13 - UP
- Library of Congress subjects Craigie on Main (Restaurant), Restaurant management - Massachusetts -
- Library of Congress Catalog Number 2012040632
- Dewey Decimal Code 647.957
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Summary
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.
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.
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Citations
- Kirkus Reviews, 01/15/2013, Page 0
- Publishers Weekly, 02/18/2013, Page 0