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Publisher's Summary

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 18 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. 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 and 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.
©2013 Scott Haas (P)2013 Tantor
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Customer Reviews

Most Helpful
1 out of 5 stars
By Fidge on 03-28-15

Truly horrible narration

The narration ruined this for me, and after suffering through a couple of chapters I had to turn it off.
The pacing is bad, many of the French terms (it IS a book about cooking after all) are incorrectly pronounced, and the entire read is annoying.
Too bad. I just wasted a credit.

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2 of 2 people found this review helpful

3 out of 5 stars
By Michael on 04-05-13

Interesting but repetitive

Were the concepts of this book easy to follow, or were they too technical?

It was fascinating to follow the processes of running a high end restaurant . However by the end of the book the author drifts away from his narrative and gets bogged down in long conversations of cooking philosophy.

Which scene was your favorite?

The first section or the book that is focused on the day to day operations of the restaurant.

Any additional comments?

Read Kitchen Confidential instead.

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1 of 1 people found this review helpful

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