» » Back of the House: The Secret Life of a Restaurant

Fb2 Back of the House: The Secret Life of a Restaurant ePub

by Scott Haas

Category: Cooking Education and Reference
Subcategory: Food and Cooking
Author: Scott Haas
ISBN: 0425256103
ISBN13: 978-0425256107
Language: English
Publisher: Berkley; 1.6.2013 edition (February 5, 2013)
Pages: 320
Fb2 eBook: 1565 kb
ePub eBook: 1113 kb
Digital formats: txt lit doc lrf

Scott Haas provides an insider’s perspective that truly takes you into the belly of the restaurant industry beast. An excerpt of this book was published in a recent issue of Boston magazine, so I was eager to get a copy of the book as soon as it was released.

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. I've been a fan of Craigie on Main for years - having eaten there many time - so was particularly interested to read about the culture and philosophy of this creative and high end restaurant.

Back of the House book. 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.

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

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's restaurant, Craigie on Main, in Boston. He became part of the family, experiencing the drama first-hand

Use features like bookmarks, note taking and highlighting while reading Back of the House: The . Scott Haas is a clinical psychologist, food writer, and the author of Hearing Voices and Are We There Yet?.

Use features like bookmarks, note taking and highlighting while reading Back of the House: The Secret Life of a Restaurant. Audible book Switch back and forth between reading the Kindle book and listening to the Audible book with Whispersync for Voice. Try Kindle Countdown Deals Explore limited-time discounted eBooks.

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Food writer and clinical psychologist Scott Haas wanted to know what went on inside the mind of a top . He became part of the family, experiencing the drama first-hand

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

Автор: Haas Scott Название: Back of the House: The Secret .

Автор: Haas Scott Название: Back of the House: The Secret Life of a Restaurant Издательство: Random House (USA) Классификация: Кулинария, еда, напитки и . Presenting a plan for social transformation, this book will be of key interest in the fields of political science, public affairs, sociology, and Hawaiian studies.

Other readers will always be interested in your opinion of the books you've read. Whether you've loved the book or not, if you give your honest and detailed thoughts then people will find new books that are right for them. 1. Back of the House: The Secret Life of a Restaurant.

Book Descriptions: Food writer and clinical psychologist Scott Haas wanted . He became part of the family, experiencing the drama first-hand.

Book Descriptions: 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, intens. 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.

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.
Comments to eBook Back of the House: The Secret Life of a Restaurant
Rolling Flipper
An excerpt of this book was published in a recent issue of Boston magazine, so I was eager to get a copy of the book as soon as it was released. I've been a fan of Craigie on Main for years -- having eaten there many time -- so was particularly interested to read about the culture and philosophy of this creative and high end restaurant. I was hoping the book could be as satisfying as a meal at Craigie's or at least help me understand why the meals there were and are so deliciously satisfying.

Unfortunately, that is not the case. The author, a professional psychologist who has written extensively about food & is friends with many of the high end chefs and restaurateurs in Boston & New York, captures the excitement of working at Craigie on Main, but fails to describe the depth and artistry of the cooking. He continually tries to explain the actions of Tony Maws, the chef owner of the restaurant from his psychological perspective -- problems with his father, rebellious attitude in college, etc. But in so doing, he makes the star of the book -- Tony Maws -- appear to be part hyperactive prima donna, part disorganized tyrant, part self-destructive boss. I'm sure the author loves the restaurant, chef, staff, and food. I wish it were more clear why that's the case, and what the restaurant diner and staff of other restaurants could learn from this experience.

The author puts himself as much in the forefront of this book as is the chef and his restaurant. And he vividly describes the environment in the restaurant that is much less appealing than it was before I read the book. At one point in the writing of the book, the chef, Tony, asks the author: "After reading this book, do you think people will still want to eat here?" It was a good question and although any publicity may be good publicity, the way the author presents the restaurant, it's owner and staff, it will be harder to really enjoy a meal at Craigie on Main after reading this book.
Inertedub
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!
ℓo√ﻉ
Fascinating story of how a restaurant works.
Hinewen
Very enjoyable!
Diab
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.
Mr.Twister
I don't think I want to work at the Back of any House! Phew! God Bless those that are in the kitchen.
Tygralbine
I read this book at the strong recommendation of my daughter, a cook, who read it front to back almost without putting it down. She wanted me to understand the passion that goes into cooking in a restaurant, the hard work, the occasional craziness, all that goes into the beautiful food that is presented in the front of the house. I recommend this book to any foodie, anyone who wants to become a chef, anyone who eats in a good restaurant--we all need to be more appreciative of the work that goes into the pleasure we have eating good food. Food Network shows the glamour of the restaurant; this well-written book shows the reality of the kitchen in a restaurant.
This book will be of more interest to people who live in the Boston area and know of Craigie on Main restaurant. Those who enjoy eating out and cooking fine meals will also enjoy it as well as those who are chefs or in the restaurant business.
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