Back of the House: The Secret Life of a Restaurant

Back of the House is a groundbreaking book that takes readers inside the minds of top chefs, revealing the emotional dynamics and inner workings of the kitchen.

Through 18 months of immersion in James Beard Award-winning chef Tony Maws's restaurant, Craigie on Main in Boston, food writer and clinical psychologist Scott Haas uncovers what it takes to make food people crave and how to achieve greatness in a world that demands more than passion and sharp knives.

This book is a must-read for anyone interested in the culinary arts, offering a unique glimpse into the motivations and inspirations of top chefs like Thomas Keller and Andrew Carmellini.

With its inside look at the fast-paced, intense interactions in a great restaurant kitchen, Back of the House will change the way you think about food - and the complicated people who cook it.