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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.
Customer ReviewsMost Helpful
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.
2 of 2 people found this review helpful
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.
1 of 1 people found this review helpful