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 TXT book
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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...
After reading all of the books in the series this was a good ending to the series. If you want real history vs. My children LOVE dishes with meat as a main course and I am not inclined towards eating meat, so I'm learning how to cook with it more and more. Further, it is a fun mix of fantasy and mystery that other authors have an unfortunate habit of turning into poorly executed erotica. There is lots of suspense, romance, family secrets and faith which resulted in a story that I couldn't put down after I had started it. The Legion's maneuverability was higher than that of the phalanx, allowing it to outflank as well as confront an enemy formation, and so to win by envelopment rather than sheer weight of numbers.
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I am here reviewing the Dover Giant Thrift paperback edition, which I highly recommend. I note this ...
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