Back of the House. The Secret Life of a Restaurant
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- Nombre de pages320
- FormatePub
- ISBN978-1-101-61927-8
- EAN9781101619278
- Date de parution05/02/2013
- Protection num.Adobe DRM
- Taille786 Ko
- Infos supplémentairesepub
- ÉditeurBerkley
Résumé
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.
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.
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.
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.
