Rating: 
Summary: A MUST HAVE FOR ALL FOOD LOVERS!!
Review: I try to get my hands on all type of food reading..and this is one of the best books about food that I've come across on! In addition to containing useful information about the industry, it has recipes from each chef's personal collection. It makes you feel like true insider!! PS: the photography is excellent and a perfect fit!!
Rating: 
Summary: A Good Overview
Review: I used the excuse of ordering some books for my Dad's Birthday to pick up a few for myself. "If You Can Stand the Heat", (Tales from Chefs & Restaurants) by Dawn Davis is the one I'm reading first.Written a couple years ago, it's a pretty good overview of what's going on today in food and restaurants. It includes brief but well done interviews with chefs and food industry professionals, and manages to focus on many different aspects of the food business. The interviews cover a wide range of topics like training, chefs as entreprenuers, restaurant location, mentors, regional cusines and such and are interesting to read as well as informative. The book also includes some recipes following each chapter, and has useful appendices with sources of information about the food business. Among those interviewed are celebreties like Tony Bourdain, Rick Bayless, Bobby Flay and Thomas Keller but the roster consists mostly of people best known only to the inner circle of foodies. This would be a very interesting and useful read for somebody new to food literature or thinking of entering the business.
Rating:
Summary: A Good Overview
Review: I used the excuse of ordering some books for my Dad's Birthday to pick up a few for myself. "If You Can Stand the Heat", (Tales from Chefs & Restaurants) by Dawn Davis is the one I'm reading first. Written a couple years ago, it's a pretty good overview of what's going on today in food and restaurants. It includes brief but well done interviews with chefs and food industry professionals, and manages to focus on many different aspects of the food business. The interviews cover a wide range of topics like training, chefs as entreprenuers, restaurant location, mentors, regional cusines and such and are interesting to read as well as informative. The book also includes some recipes following each chapter, and has useful appendices with sources of information about the food business. Among those interviewed are celebreties like Tony Bourdain, Rick Bayless, Bobby Flay and Thomas Keller but the roster consists mostly of people best known only to the inner circle of foodies. This would be a very interesting and useful read for somebody new to food literature or thinking of entering the business.
Rating:
Summary: Very Good Overall, but Bogs Down in Places
Review: If You Can Stand the Heat is a collection of experiences of some of the best cooks in the country. It is intended primarily for those who might be considering going into the food service industry, but is also fun and informative reading for home cooks. It covers how to get into a kitchen, what education you may need or might find useful, the basics of running the business, and even how to open your own restaurant. It also shows other resources that can be turned to for additional support and research. Each chapter also ends with a sampling of the chapter's featured cook's recipes that you probably will not want to try at home.
Rating:
Summary: Very Good Overall, but Bogs Down in Places
Review: If You Can Stand the Heat is a collection of experiences of some of the best cooks in the country. It is intended primarily for those who might be considering going into the food service industry, but is also fun and informative reading for home cooks. It covers how to get into a kitchen, what education you may need or might find useful, the basics of running the business, and even how to open your own restaurant. It also shows other resources that can be turned to for additional support and research. Each chapter also ends with a sampling of the chapter's featured cook's recipes that you probably will not want to try at home.
Rating:
Summary: SECRETS FROM BEHIND THE SWINGING KITCHEN DOORS
Review: Making good food or writing a book about food is like making love. It is done with passion. And Dawn Davies shows a lot of passion in putting together a very informative,entertaining, educational, delightfull, insightfull book as to what happens behind the kitchen doors of well known restaurants and celebrity chefs. A must have for anyone serious about good food.
Rating:
Summary: If you're thinking about going to cooking school
Review: My sister gave me this book as a graduation present because I've been considering cooking school for some time despite a degree in art history. This book has given me a lot of practical advice like where to get scholarhships and how to apply for apprenticeships. Anyone in a similar position should check it out.
Rating: 
Summary: Just a summary of a summary book
Review: Not as in depth as Dorenberg and Page's trilogy, nor as critical. A mouthpiece for the industry, boosterism at it's most mediocre. Nor was the choice of chefs very fortunate...I ended up with too little info on those I love, and quite a dislike for a number of others.
Rating:
Summary: A fine accomplishment...
Review: Reading D. Davis' "If You Can Stand the Heat" is a multiply experience. Perusing the pages one can clearly smell, sense, sniff, feel, taste and admire the art of some of America's finest chefs. "If You Can Stand the Heat" is energized with exuberance and that, very New York (the author lives in NYC) and never ending quest for excellence. Besides her effortless style in "If You Can Stand the Heat" D. Davis seems to confirm the old adage: "It doesn't matter what you do but do it with all your heart." The author does not conceal the admiration for the people she's writing about and at the same time she keeps her detachment intact. Life inspiring stories (my favorite are Anne Kearney's and Marc Jolis') in "If You Can Stand the Heat" in a way represent that profoundly American spirit "I can do it too." Kudos to D. Davis for she proves without any reservation that she, indeed, can stand the heat. While the structure of the book follows the traditional path: a portrait of a master followed by her/his favorite recipes an invaluable source of practical information is the sub-chapter following each presentation and extensive appendix for those who seriously consider jumping into the fray. "If You Can Stand the Heat" could be enjoyable reading for almost anyone, but the book is indispensable to those on the crossroad, still undecided whether they should follow their passion and pursue an entirely new career. There are warnings however and as one of the portrayed chefs observes: "It's hard work, it's greasy, it's hot. Your legs get sore, your feet get sore, your back gets sore. It's not glamorous. When everyone is out partying, you're providing the party." Or, to quote Anne Kearney from the book: "Fame can't be your motivating factor, because you can work hard your whole life and fall through the cracks without anyone ever taking notice." D. Davis has accomplished a very fine piece of work. I'm eagerly waiting for her next.
Rating:
Summary: MUST READ FOR ALL FOODIES!
Review: Terrific fun to read, and the perfect gift for "foodies" and anyone who loves good food and good eating.
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