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Back of the House: The Secret Life of a Restaurant (Anglais) CD – Livre audio, 25 mars 2013

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--Ce texte fait référence à l'édition CD.
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Description du produit

Revue de presse

“Forgive the unappetizing metaphor, but Scott Haas is a fly on the wall at Cragie on Main. He sees all, hears all, tells all. Did the wonderful chef Tony Maws know he revealed so much?” –Alan Richman, GQ Food and Wine Critic

“Haas is that rare breed of writer: part investigative reporter, part father confessor, wrapped up in the poetry of culinary genius and served with a twist of humour.” –Amanda Foreman, author of A World on Fire and Georgiana

“Scott Haas provides an insider’s perspective that truly takes you into the belly of the restaurant industry beast.” –Drew Nieporent, Restaurateur (Tribeca Grill, Nobu, Corton)

"Reading Back of the House is like reading my own autobiography about my life in the kitchen. Scott brings out an uncensored, unbiased reality to the restaurant industry. Every young cook should sink their teeth into it." –Marc Vetri, chef and restaurant owner

“[Haas’] insights about restaurant kitchens are always informative as well as entertaining. His views on chefs surprise and delight.”—Thomas Keller, chef and restaurateur

“I look to Scott for digging deep to uncover what really motivates and inspires us. He is one of those rare food writers who brings an intelligence and understanding from beyond the kitchen to his culinary reporting.”—Daniel Boulud, chef-owner of award-winning restaurants --Ce texte fait référence à l'édition CD .

Présentation de l'éditeur

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. --Ce texte fait référence à l'édition CD .

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Commentaires client les plus utiles sur (beta) 4.2 étoiles sur 5 40 commentaires
3 internautes sur 3 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 I now have even more respect for my favorite restaurant 5 mars 2013
Par Michael Berry - Publié sur
Format: Broché Achat vérifié
I must confess that I started reading this book with a sense of trepidation. I was afraid of the old "once you see how the sausage is made" effect. I needn't have worried. As I've told anyone who has asked me for advice on dining in Boston, I think Craigie on Main is the best restaurant in the area. It's where I go to celebrate a birthday or graduation and I'd go more often if I could afford to. Still, I've had some difficulty putting into words why I like it so much. I just went and read the review I wrote a year or so ago on Tripadvisor and I see that I chose to highlight a particular cooking method for octopus legs (first confit in olive oil, then grill) that I hadn't encountered before. Back of the House really helped crystallize my feelings. Things really are done a bit differently at this place and the reason is clearly the pitch-perfect culinary imagination of chef Tony Maws. Scott Haas spent months getting to know the chef and the staff by immersing himself in their culture like a field anthropologist. This is no hagiography, but after reading it my respect for the chef and his accomplishments has only increased. Haas vividly portrays a lifestyle that does not appeal to me and would probably not appeal to most sane people, but it's nice to experience it vicariously. I will hurry back to the restaurant even if only for a perfect Manhattan and an order of pig tails.
6 internautes sur 6 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Love COM 9 mai 2013
Par marylee - Publié sur
Format: Format Kindle Achat vérifié
Personally knowing the people in this book made it so much more meaningful to read. I workrd a Cragie for a short time: It's not for everyone. I absolutly have the utmost respect for Chef Maws and what he is doing there. I just wish I found him 10 years ago. But Jill makde siuch an impression on me. Jill is like a bull in china shop; charging through her day. But she not out of control in anyway, just moves with a steadfast fluidity.
1 internautes sur 1 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 A new kind of Kitchen Confidential 11 février 2013
Par Alison Pearlman - Publié sur
Format: Broché Achat vérifié
I don't say this lightly, because I understand the gravity of saying it, but I found this book to be every bit the equivalent of the rightfully revered Kitchen Confidential. Of course, it's refreshingly different, bringing something new to this increasingly crowded genre. Who needs a repeat of a classic, anyway?

Haas's long and deep look inside one of America's top kitchens and the chef-proprietor who runs it comes from the rare point of view of someone who is not a chef but rather a psychologist and a longtime (read: well informed) food writer. Moreover, and perhaps more importantly, that point of view comes across as empathetic, self-reflective, ruthlessly honest, and from deep inside his subject.

Why will YOU love this book? First of all, it reads like a novel. I stuck to every page and read it all in one obsessive day. Haas's narrative skills are on. (Even if you're not interested in chefs but want to learn literary nonfiction skills from a good example of the genre, you will find this title worthwhile.) At the same time, it's highly insightful about many things--an individual, an occupation, family psycho-dynamics, even business management!
2 internautes sur 2 ont trouvé ce commentaire utile 
4.0 étoiles sur 5 Kitchen Talk 29 mars 2013
Par J. M. Matthews - Publié sur
Format: Broché Achat vérifié
Really liked this book as I do with any book about cooks, restaurants, etc. However, given the number of problems that seem to occur here, I'm amazed that the restaurant has succeeded as well as it has. Tony Maws seems to be an obvious "control freak" who can't relinquish any aspect of the place to someone else. The gang appears to mesh together as time goes on but I'm curious as to how long it will continue with just Tony in charge. Really needs to learn how to delegate authority.
4.0 étoiles sur 5 An interest read! 16 juillet 2014
Par Jill L - Publié sur
Format: Broché Achat vérifié
This is a very interesting tale created by Scott Haas, a food critic/psychiatrist, who spent 14 months in the "back of the house" at Craigie on Main, the famous Cambridge, MA restaurant. While not a deep dive into the psychology of a master chef, it does give interesting insight into what makes a restaurant run, and the varying types of personalities that succeed (or fail to succeed) working in the back of the house.
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