Back of the House
Author: Haas, Scott
ISBN: 9780425256107
Publisher: Penguin Group USA
Year first published: 05 Feb 2013
Pages: 320
Format: Paperback / softback
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. br>br>A lens into what motivates and inspires all chefs-including Thomas Keller, Andrew Carmellini, whose stories are also shared here-i>Back of the House/i> will change the way you think about food-and about the complicated people who cook it and serve it.BR>BR>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. br>br>A lens into what motivates and inspires all chefs-including Thomas Keller, Andrew Carmellini, whose stories are also shared here-i>Back of the House/i> will change the way you think about food-and about the complicated people who cook it and serve it.
ISBN: 9780425256107
Publisher: Penguin Group USA
Year first published: 05 Feb 2013
Pages: 320
Format: Paperback / softback
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. br>br>A lens into what motivates and inspires all chefs-including Thomas Keller, Andrew Carmellini, whose stories are also shared here-i>Back of the House/i> will change the way you think about food-and about the complicated people who cook it and serve it.BR>BR>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. br>br>A lens into what motivates and inspires all chefs-including Thomas Keller, Andrew Carmellini, whose stories are also shared here-i>Back of the House/i> will change the way you think about food-and about the complicated people who cook it and serve it.
