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.

Binding Type: Paperback
Publisher: Berkley Books
Published: 02/05/2013
ISBN: 9780425256107
Pages: 320
Weight: 0.58lbs
Size: 8.21h x 5.51w x 0.81d

Review Citations: Kirkus Reviews 01/15/2013
Publishers Weekly 02/18/2013