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Author: Scott Haas Publisher: Penguin ISBN: 1101619279 Category : Cooking Languages : en Pages : 322
Book Description
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.
Author: Scott Haas Publisher: Penguin ISBN: 1101619279 Category : Cooking Languages : en Pages : 322
Book Description
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.
Author: Bill Buford Publisher: Vintage ISBN: 0385353197 Category : Cooking Languages : en Pages : 447
Book Description
“You can almost taste the food in Bill Buford’s Dirt, an engrossing, beautifully written memoir about his life as a cook in France.” —The Wall Street Journal What does it take to master French cooking? This is the question that drives Bill Buford to abandon his perfectly happy life in New York City and pack up and (with a wife and three-year-old twin sons in tow) move to Lyon, the so-called gastronomic capital of France. But what was meant to be six months in a new and very foreign city turns into a wild five-year digression from normal life, as Buford apprentices at Lyon’s best boulangerie, studies at a legendary culinary school, and cooks at a storied Michelin-starred restaurant, where he discovers the exacting (and incomprehensibly punishing) rigueur of the professional kitchen. With his signature humor, sense of adventure, and masterful ability to bring an exotic and unknown world to life, Buford has written the definitive insider story of a city and its great culinary culture.
Author: Saru Jayaraman Publisher: Cornell University Press ISBN: 0801467594 Category : Political Science Languages : en Pages : 207
Book Description
"Sustainability is about contributing to a society that everybody benefits from, not just going organic because you don't want to die from cancer or have a difficult pregnancy. What is a sustainable restaurant? It's one in which as the restaurant grows, the people grow with it."-from Behind the Kitchen Door How do restaurant workers live on some of the lowest wages in America? And how do poor working conditions-discriminatory labor practices, exploitation, and unsanitary kitchens-affect the meals that arrive at our restaurant tables? Saru Jayaraman, who launched the national restaurant workers' organization Restaurant Opportunities Centers United, sets out to answer these questions by following the lives of restaurant workers in New York City, Washington, D.C., Philadelphia, Los Angeles, Chicago, Houston, Miami, Detroit, and New Orleans. Blending personal narrative and investigative journalism, Jayaraman shows us that the quality of the food that arrives at our restaurant tables depends not only on the sourcing of the ingredients. Our meals benefit from the attention and skill of the people who chop, grill, sauté, and serve. Behind the Kitchen Door is a groundbreaking exploration of the political, economic, and moral implications of dining out. Jayaraman focuses on the stories of individuals, like Daniel, who grew up on a farm in Ecuador and sought to improve the conditions for employees at Del Posto; the treatment of workers behind the scenes belied the high-toned Slow Food ethic on display in the front of the house. Increasingly, Americans are choosing to dine at restaurants that offer organic, fair-trade, and free-range ingredients for reasons of both health and ethics. Yet few of these diners are aware of the working conditions at the restaurants themselves. But whether you eat haute cuisine or fast food, the well-being of restaurant workers is a pressing concern, affecting our health and safety, local economies, and the life of our communities. Highlighting the roles of the 10 million people, many immigrants, many people of color, who bring their passion, tenacity, and vision to the American dining experience, Jayaraman sets out a bold agenda to raise the living standards of the nation's second-largest private sector workforce-and ensure that dining out is a positive experience on both sides of the kitchen door.
Author: Eli Revelle Yano Wilson Publisher: NYU Press ISBN: 147980066X Category : Social Science Languages : en Pages : 233
Book Description
Honorable Mention, Mirra Komarovsky Book Award, given by the Eastern Sociological Society 2021 Outstanding Academic Title, Choice Magazine How workers navigate race, gender, and class in the food service industry Two unequal worlds of work exist within the upscale restaurant scene of Los Angeles. White, college-educated servers operate in the front of the house—also known as the public areas of the restaurant—while Latino immigrants toil in the back of the house and out of customer view. In Front of the House, Back of the House, Eli Revelle Yano Wilson shows us what keeps these workers apart, exploring race, class, and gender inequalities in the food service industry. Drawing on research at three different high-end restaurants in Los Angeles, Wilson highlights why these inequalities persist in the twenty-first century, pointing to discriminatory hiring and supervisory practices that ultimately grant educated whites access to the most desirable positions. Additionally, he shows us how workers navigate these inequalities under the same roof, making sense of their jobs, their identities, and each other in a world that reinforces their separateness. Front of the House, Back of the House takes us behind the scenes of the food service industry, providing a window into the unequal lives of white and Latino restaurant workers.
Author: Jeff Benjamin Publisher: Simon and Schuster ISBN: 1941868029 Category : Biography & Autobiography Languages : en Pages : 208
Book Description
In the bestselling tradition of Restaurant Man and Setting the Table, Front of the House is a revealing and wryly humorous behind-the-scenes look at the gracious art of great restaurant service. Great restaurant service is a gracious art that's been studied, practiced and polished by Jeff Benjamin, two-time James Beard Award nominee and managing partner of Philadelphia's acclaimed Vetri family of restaurants. Sagacious and observant, he beckons us behind the scenes for an insider's look at reserving a table, what your server thinks of you, what it takes to get ejected from a fine restaurant and a host of other revelations.
Author: Joe Bastianich Publisher: Penguin ISBN: 1101583541 Category : Biography & Autobiography Languages : en Pages : 342
Book Description
The New York Times Bestselling Book--Great gift for Foodies “The best, funniest, most revealing inside look at the restaurant biz since Anthony Bourdain’s Kitchen Confidential.” —Jay McInerney With a foreword by Mario Batali Joe Bastianich is unquestionably one of the most successful restaurateurs in America—if not the world. So how did a nice Italian boy from Queens turn his passion for food and wine into an empire? In Restaurant Man, Joe charts a remarkable journey that first began in his parents’ neighborhood eatery. Along the way, he shares fascinating stories about his establishments and his superstar chef partners—his mother, Lidia Bastianich, and Mario Batali. Ever since Anthony Bourdain whet literary palates with Kitchen Confidential, restaurant memoirs have been mainstays of the bestseller lists. Serving up equal parts rock ’n’ roll and hard-ass business reality, Restaurant Man is a compelling ragu-to-riches chronicle that foodies and aspiring restauranteurs alike will be hankering to read.
Author: Leigh Donnelly Publisher: Amanda/Burris ISBN: 9781736206805 Category : Languages : en Pages : 258
Book Description
On a whim, Kristi quit her loathed job as a teacher and she couldn't be happier. Her soon-to-be fiance, however, is shocked. The abrupt career change, on top of their rocky relationship, is too much and he moves out the next day. When Kristi calls her best friend for support, she says she's done with Kristi's selfish ways, too. Luckily, things start looking up when Kristi gets a part-time gig as a hostess alongside a hot, charismatic young waiter named Ethan. Even though the attraction between them is immediate and intense, Kristi is still nursing a broken heart, and Ethan happens to be a former student which lands him firmly in the friend zone with Kristi. But one sultry summer night flirting crosses the line into something more than just friends, and Kristi's life starts unraveling again as past secrets and betrayals begin to surface. Now she has the summer to decide if she's going to repair what's left of her past, or embrace an unknown future with Ethan.
Author: Saul Austerlitz Publisher: Penguin ISBN: 1524743364 Category : Performing Arts Languages : en Pages : 370
Book Description
Praised by the New Yorker and New York magazine, Saul Austerlitz’s fascinating behind-the-scenes look at Friends, is, according to Newsweek, the “next best thing” to a cast reunion. In September 1994, six friends sat down in their favorite coffee shop and began bantering about sex, relationships, jobs, and just about everything else. A quarter of a century later, new fans are still finding their way into the lives of Rachel, Ross, Joey, Chandler, Monica, and Phoebe, and thanks to the show’s immensely talented creators, its intimate understanding of its youthful audience, and its reign during network television’s last moment of dominance, Friends has become the most influential and beloved show of its era. Friends has never gone on a break, and this is the story of how it all happened. Noted pop culture historian Saul Austerlitz utilizes exclusive interviews with creators David Crane and Marta Kauffman, executive producer Kevin Bright, director James Burrows, and many other producers, writers, and cast members to tell the story of Friends’ creation, its remarkable decade-long run, and its astonishing Netflix-fueled afterlife. Readers will go behind the scenes to hear from the people who were present as the show was developed and cast, written and filmed. There will be talk of trivia contests, prom videos, trips to London, Super Bowls, lesbian weddings, wildly popular hairstyles, superstar cameos, mad dashes to the airport, and million-dollar contracts. They’ll also discover surprising details—that Monica and Joey were the show’s original romantic couple, how Danielle Steel probably saved Jennifer Aniston’s career, and why Friends is still so popular that if it was a new show, its over-the-air broadcast reruns would be the ninth-highest-rated program on TV. The show that defined the 1990s has a legacy that has endured beyond anyone's wildest expectations. And in this hilarious, informative, and entertaining book, readers will now understand why.
Author: Lillian Li Publisher: Henry Holt and Company ISBN: 1250141303 Category : Fiction Languages : en Pages : 303
Book Description
Named a Must-Read by TIME, Buzzfeed, The Wall Street Journal, Star Tribune, Fast Company, The Village Voice, Toronto Star, Fortune Magazine, InStyle, and O, The Oprah Magazine "A joy to read—I couldn't get enough." —Buzzfeed "This novel practically thumps with heartache and sharp humor." —Chang-rae Lee, New York Times bestselling author of Native Speaker An exuberant and wise multigenerational debut novel about the complicated lives and loves of people working in everyone’s favorite Chinese restaurant. The Beijing Duck House in Rockville, Maryland, is not only a beloved go-to setting for hunger pangs and celebrations; it is its own world, inhabited by waiters and kitchen staff who have been fighting, loving, and aging within its walls for decades. When disaster strikes, this working family’s controlled chaos is set loose, forcing each character to confront the conflicts that fast-paced restaurant life has kept at bay. Owner Jimmy Han hopes to leave his late father’s homespun establishment for a fancier one. Jimmy’s older brother, Johnny, and Johnny’s daughter, Annie, ache to return to a time before a father’s absence and a teenager’s silence pushed them apart. Nan and Ah-Jack, longtime Duck House employees, are tempted to turn their thirty-year friendship into something else, even as Nan’s son, Pat, struggles to stay out of trouble. And when Pat and Annie, caught in a mix of youthful lust and boredom, find themselves in a dangerous game that implicates them in the Duck House tragedy, their families must decide how much they are willing to sacrifice to help their children. Generous in spirit, unaffected in its intelligence, multi-voiced, poignant, and darkly funny, Number One Chinese Restaurant looks beyond red tablecloths and silkscreen murals to share an unforgettable story about youth and aging, parents and children, and all the ways that our families destroy us while also keeping us grounded and alive.
Author: Scott Haas
Author: Scott Haas
Author: Consumers' League of New York City
Author: Bill Buford
Author: Saru Jayaraman
Author: Eli Revelle Yano Wilson
Author: Jeff Benjamin
Author: Joe Bastianich
Author: Leigh Donnelly
Author: Saul Austerlitz
Author: Lillian Li