Back of the House: This just in…

The dogs pace restlessly while envying anything that moves outdoors in the dusting of snow that fell last night, but they have had their first walk and coffee is still to be drunk in the golden colored press.  They will have to wait.  They can wait.

Yesterday, a lovely piece about, “Back of the House,” appeared on this site: http://theculturedcook.com/2013/01/back-of-the-house.  I mean, wow, right? Here are smidges from the piece:

“If you’ve ever contemplated a career in the restaurant industry or if you’ve ever been curious about how chefs and their crews manage to produce hundreds of unique meals every night, you’ll love this book…You could call this book ’embedded culinary journalism.’…While Anthony Bourdain’s Kitchen Confidential offers readers an illuminating (and often disturbing) glimpse into the mind of a star chef, Scott Haas’ Back of the House gives outsiders a more rounded view of what goes on in the kitchen, from the dishwasher to the sous chef to the chef-owner…Frankly, if you’re a small-business owner looking for tips on how to better manage your employees and yourself, you’ll find innumerable real-life examples in Back of the House. And if you’re a fan of eating out (who isn’t?), you’ll have a greater appreciation of how good restaurants make those stunning dishes night after night.”

Later today there’s an interview with The Boston Phoenix and just up ahead?  I see the dorsal fin of a very big fish.

What’s noteworthy, too, is the foment taking place as I think about the next book: I’ve written a long version, over 200 pages, and it’s fine, but what I’m working on now?  The events preceding exile and the events over the past few years.  Why, just yesterday I learned that Gramps was incarcerated for three weeks during the race riots of ’38 and held at a prison called Dora.

“He was accused of having seven rifles in the house,” my uncle told me yesterday.  He laughed to expunge grief and disappointment.  “Seven rifles.  He didn’t even have one.”

Tonight?  Roasted baby chicken with dried porcini and roasted Japanese pumpkin.  Back, history!  Back!

 

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