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- Author: Scott Haas
- Publisher: BERKLEY BOOKS
- ISBN-10: 0425256103
- ISBN-13: 9780425256107
- Format: 14 x 20.9 x 2.1 cm, softcover
- Language: English
- SAVE -10% with code: EXTRA
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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.EXTRA 10 % discount with code: EXTRA
The promotion ends in 18d.12:08:36
The discount code is valid when purchasing from 10 €. Discounts do not stack.
- Author: Scott Haas
- Publisher: BERKLEY BOOKS
- ISBN-10: 0425256103
- ISBN-13: 9780425256107
- Format: 14 x 20.9 x 2.1 cm, softcover
- Language: English English
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.
Reviews