I have been spending my reading life in Paris of late but now my reading sees me heading off into the back of the house lives of some famous chefs and food writers. The two titles I am starting with keep me both in Paris and finally gets me to read a book that has languished for many years on my shelf. This is a very personal category as I spent many years "back of the house" in many restaurant kitchens, my life has moved on--but I am still an avid home cook. You can follow my cooking adventures in Gourmappetit.  

I got this book as a Christmas present back in 2006. I'm not quite sure why I never read it, it languished on my shelf for close to twelve years. As many aspiring female chefs do I consider Julia Child to be an inspiration and a role model in so many ways--not just as a chef. Julia was a tall, large-boned, "handsome" woman who could have easily slid into the role of an American housewife in Paris when her husband Paul was stationed there in 1948 after WWII. I admire her because it just never seemed to occur to her that she couldn't conquer Paris, master French Cooking, get accepted at the Cordon Bleu, teach classes, write books, or become a TV personality. An ordinary woman with the spirit to become quite extraordinary. 

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Second book in this category that features a writer who wanted to get a look at the "back of the house" and this book is in its own separate way also reading time well spent. The author is a clinical psychologist and a well regarded food writer who wanted to get a look into the minds of some top American chefs. The book features some of the conversations that he had with several such chefs but it mostly features the James Beard Award winning, Boston chef, Tony Maws. Scott spent 18 months immersed into Tony's kitchen life at his restaurant Craigie on Main, and he became a part of the restaurant family.

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I loved this book from its rambling quirkiness to its often insightful prose, it is a fascinating glimpse into a life of a restaurant and its chef. The author spent several months working in the kitchen of the three Michelin star Paris restaurant, Taillevant. His tenure at the restaurant culminated with a five hour meal shared with his wife, in the 19th century dining room--a meal meticulously prepared and served-just like this book. The writing is a clever juxtaposition of the meal, the back of the house, history, and the love of food. 

This is a collection of essays about the joys of simple slow food everything from boiling water to cooking eggs and beans, how to use the odds and ends of one meal to start the next one. She believes that almost all kitchen mistakes can be remedied, cooking resourcefully and not wastefully. Tamar is a writer and a cook who has logged serious time on the line of restaurants big, small, famous and humble. She spent time at Chez Panisse working with Alice Waters and time at Prune working with Gabrielle Hamilton. I just love when books in my categories mesh and interweave in myriad ways.

Her way of cooking leads one to end up with a refrigerator and freezer full of mostly unlabeled odds and ends but out of my growing collection I have made some inventive tasty meals. She is also of the opinion that everything tastes better with a sprinkle of parsley, a squirt of lemon, a dash of parmesan cheese, and a spray of breadcrumbs--and I have found that indeed she is pretty much spot on.

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The author is the chef of the acclaimed NYC restaurant Prune and a very talented writer. Before she opened Prune, Gabrielle spent 20 some fierce hard-living years working in bars, summer camps, catering companies and restaurants in America, France, Greece, and Turkey. She had an idyllic childhood in upstate New York mostly spent with her French mother in the kitchen, her parents were locally famous for their large food themed parties. This world was destroyed when her parents split and her mother left the family behind. Ms. Hamilton went to college in Michigan where she earned an M.F.A. in writing. She also got her first catering job there. 

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I know, I know. Technically this book does not belong in this category, I found it stuffed in between "An Everlasting Meal" and "Blood, Butter, and Bones" on the shelf at Half Priced Books and couldn't resist. It is a red herring (sorry). I was expecting this to be a book about how certain foods became human staples, I guess. But no, instead the book explores the amazing role of food, especially plant food in history--as a tool of social transformation, political organization, geopolitical competition, industrial development, military conflict, and economic expansion.

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This is the only fictional "back of the house" in this category and while it hails itself as a novel it reads more like a collection of interweaving short stories. Lillian is a successful chef/restauranteur who conducts cooking classes "back of the house" where she teaches the essential basics of cooking. To me, she was the most interesting character, and at times I wished the whole book was about her but this is not what the author had in mind for her book. Each chapter follows the life of one of the eight students who take this particular round of cooking classes. 

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