The Secret Life of a Restaurant
If you’ve ever worked in a restaurant, Scott Haas’ new book–Back of the House: The Secret Life of a Restaurant— will instantly have you recalling that adrenaline-fueled chaos and its addictive stress that a only a professional kitchen can induce.
Scott Haas, a food writer and a clinical psychologist, who combined both backgrounds to paint an intimate, complex portrait of one of Boston’s most notable chefs, Tony Maws, owner of Central Square’s Craigie on Main.
Check out this video teaser for the book.
The Phoenix “Tony never censored anything, which is why I never felt the need to sugarcoat. Whatever people take away from the book, I hope that they recognize that this is one of the hardest-working chefs I’ve ever met.”
The Braiser “But the real issue is that the creativity of the chefs in Boston has taken the center stage, compared to an effort to perfect a certain cuisine….You go to a place like Craigie on Main’s, and it’s not specific to anything.”
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