New York :, Berkley Books,, 2013.
Berkley trade paperback edition.
1 online resource (xviii, 302 pages)
Not his father's food
The savior's butcher and other tails
Haas wanted to know what went on inside the mind of a top chef, and what kind of emotional dynamics drove the intense interactions inside a great restaurant. He spent eighteen months immersed in the kitchen at Craigie on Main, in Boston, and his story will change the way you think about food-- and about the complicated people who cook it and serve it.