'Back of the House: The Secret Life of a Restaurant'
Published on Sunday, April 14, 2013 - 12:10pm
When a food writer who is also a clinical psychologist writes a book about one of the country's top restaurants, the result is a foodie's delight, a resource for anyone who wonders what being a top chef really involves; and if the writer is Scott Haas, a great read full of equally great insights into the people.
Haas especially writes about the award winning chef of Craigie on Main in Boston, Tony Maws, but you also get to know the rest of the staff, from waiters to cooks, as individuals responding to the challenges and rewards of their fast-paced quest for food perfection, each in his or her own ways. Ever wonder how a new dish is created, or what your waiter is doing besides bringing your dishes, and just what goes on behind the scenes? Back of the House is for you!