About this item
In this in-depth, behind-the-scenes tell-all about the lives of women chefs, journalist Charlotte Druckman walks the reader into the world behind the hot line. But this is a different perspective on the kitchen: one told through the voices of more than 70 of the best and brightest women cooking today, These are female chefs performing culinary and domestic high wire acts: juggling sharp knives, battering heat, bruising male egos, and working endless hours, often while raising small children and living from paycheck to paycheck. How they deal with pressures, the expectations, the successes and failures, makes for absorbing reading.
About the Author
Charlotte Druckman is a journalist and food writer whose work has appeared in more places than she has been able to keep track of, including the New York Times, the Wall Street Journal, Washington Post, Food and Wine and Bon Appetit. She conceived and edited the collection "Women on Food" and is the author of "Skirt Steak: Women Chefs on Standing the Heat and Staying in the Kitchen." She has also written two cookbooks--"Stir, Sizzle, Bake: Recipes for Your Cast-Iron Skillet" and "Kitchen Remix: 75 Recipes for Making the Most of Your Ingredients, " and co-wrote chef Anita Lo's "Cooking Without Borders." She is also the creator of of Food52's Tournament of Cookbooks (a.k.a. the Piglet) and lives in New York City.
