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Summary: Wonderful book for anyone interested in becoming a chef
Review: This book is a great read. It's great for foodies who want to learn more about the inner workings of an industry they are passionate about. It's also really useful for people interested in a career in the industry. On top of all this, the recipes included are fantastic - some of the tastiest things I've ever eaten.I hope you buy it. It's really good.
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Summary: Standing In the Heat
Review: This book is an awesome resource for people who hope to become cooks or chefs. In it you will read about the lives of people who started out doing something they thought they loved and then just decided that they wanted to cook and ended up becoming great at it. Then there is also the stories of people who had an intense desire to cook and had to struggle just to get someone in the culinary indusstry to even look at them. The people in this book either own their own restaurants or are working in the most top quality food establishments there is. It evens gives some of these chefs most favorite recipes. It gives you alot of valuable informaiton from the top schools to attend,to what can shut down a first time restaurant opener's establishment. It's a great book to read and it's guaranteed to lead to great success!
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Summary: The best gift for the foodies in your life
Review: This book is truly an ideal gift for the foodies you love. I'm buying a stack for holiday giving. It's an entertaining and intimate look inside life in the world of hot restaurants.
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Summary: If You Can Stand the Heat: Tales from Chefs & Restaurateurs
Review: This collection of career profiles of well-known chefs posits itself as a guide for those who fantasize about starting restaurants themselves. Chefs ask repeatedly: Have you got the stuff?. The family who founded Boston's French-Cambodian restaurant, the Elephant Walk, recounts a story of immigration and struggle. Harvard graduate Andrew Pforzheimer, who now owns three restaurants in Connecticut, trained, among other places, at a "jewel-box" restaurant (kitchen staffed by immigrants) in Beverly Hills, and Marc Jolis of Atlanta's Cafe Sunflower studied at a culinary school. None of the chefs makes the work sound easy, although Anthony Bourdain's tales of "snorting rails of coke that we'd run from one end of the bar to the other" may appeal to some. Davis includes informational sections such as a list of the 10 culinary schools with the highest enrollment and the top four reasons that restaurants fail, according to Gary Goldberg, director of the New School's Culinary Arts program. Each chef interviewed contributes one or more recipes (Marc Jolis's Sweet and Sour Lemongrass Saffronated Pasta with Apricots and Strawberries; Alan Wong's Grilled Lamb Chops with Macadamia-Coconut Crust, Cabernet Sauvignon Jus and Coconut-Ginger Cream), which are interesting but seem discordant with the body of this fairly encyclopedic vocational tool. BOMC selection.
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Summary: Pretty cool. Didn't think it was that invilved
Review: Well. I'm an MBA student and always thought restaurants were kid's stuff. After reading this book I realized what goes into into. I learned alot and recommend this for everyone.
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Summary: If You Can Stand the Heat: Tales from Chefs & Restaurateurs
Review: What a bore! I bought this book thinking it would be just as good as the ones written by Ruhlman, Donenberg, etc. but this wasn't in the same league!
The writing was bad. The tales were just anecdotes, ho hum although I'm sure they would have fared better in the hands of a more capable writer. Ms. Davis didn't quite bring out the passion, the intensity that these chefs bring to their work. I felt like i was going through celebrity profiles in some food magazine (which would have given a better read, I think!)
Save your money, there was no heat in this book!
Rating: 
Summary: Where's the heat?
Review: What a bore! I bought this book thinking it would be just as good as the ones written by Ruhlman, Donenberg, etc. but this wasn't in the same league!
The writing was bad. The tales were just anecdotes, ho hum although I'm sure they would have fared better in the hands of a more capable writer. Ms. Davis didn't quite bring out the passion, the intensity that these chefs bring to their work. I felt like i was going through celebrity profiles in some food magazine (which would have given a better read, I think!)
Save your money, there was no heat in this book!
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