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 f...
Paperback: 320 pages
Publisher: Berkley; 1.6.2013 edition (February 5, 2013)
Language: English
ISBN-10: 9780425256107
ISBN-13: 978-0425256107
ASIN: 0425256103
Product Dimensions: 5.5 x 0.9 x 8.3 inches
Amazon Rank: 300776
Format: PDF Text djvu ebook
reviews:An excerpt of this book was published in a recent issue of Boston magazine, so I was eager to get a copy of the book as soon as it was released. I've been a fan of Craigie on Main for years -- having eaten there many time -- so was particularly inter...
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