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Overview
Go behind the swinging doors of the restaurant world with eGullet's irreverent Fat Guy.
Have you ever wondered how that flawless piece of fish or that rare farmstead cheese reached your plate? Or how to read between the lines of a restaurant review? Or why some restaurants succeed while others fail?
Steven A. Shaw has the answers — and he offers them up with style and humor. More than a how-to guide, Turning the Tables is an exploration and a celebration of the incredibly intricate workings of professional kitchens and dining rooms.
No snooty critic, Shaw has crisscrossed North America in search of insider knowledge at every level, from temples of haute cuisine to barbecue joints and hot dog stands. He has gone undercover in kitchens and dining rooms, trailed top restaurateurs and suppliers, and has the burns, girth, and aching feet to prove it.
In Turning the Tables, Shaw weaves an intriguing tapestry of journalism and opinion to deliver an unprecedented look at every aspect of the world of restaurants. His infectious enthusiasm and penetrating observations make Turning the Tables a joy to read. It is a paean to the cooks, servers, farmers, and restaurateurs who sustain us, and an unrivaled examination of a world that remains hidden to most.
Synopsis
Go behind the swinging doors of the restaurant world with eGullet's irreverent Fat Guy.
Have you ever wondered how that flawless piece of fish or that rare farmstead cheese reached your plate? Or how to read between the lines of a restaurant review? Or why some restaurants succeed while others fail?
Steven A. Shaw has the answers — and he offers them up with style and humor. More than a how-to guide, Turning the Tables is an exploration and a celebration of the incredibly intricate workings of professional kitchens and dining rooms.
No snooty critic, Shaw has crisscrossed North America in search of insider knowledge at every level, from temples of haute cuisine to barbecue joints and hot dog stands. He has gone undercover in kitchens and dining rooms, trailed top restaurateurs and suppliers, and has the burns, girth, and aching feet to prove it.
In Turning the Tables, Shaw weaves an intriguing tapestry of journalism and opinion to deliver an unprecedented look at every aspect of the world of restaurants. His infectious enthusiasm and penetrating observations make Turning the Tables a joy to read. It is a paean to the cooks, servers, farmers, and restaurateurs who sustain us, and an unrivaled examination of a world that remains hidden to most.
Publishers Weekly
Shaw, known in Internet food circles as the Fat Guy, and founder of the culinary Web site eGullet.org, offers a sort of Kitchen Confidential from the perspective of an average Joe (albeit a pretty swift one). He goes inside the kitchens of venerable New York establishments like Gramercy Tavern and Lespinasse, visits a Connecticut hot dog shack and a North Carolina BBQ joint. But while Anthony Bourdain is interested in telling readers why they should avoid eggs Benedict at all costs, Shaw takes more of a glass-half-full approach. He hangs out with a "reservationist" at the posh New York restaurant Eleven Madison Park, so he can learn how to snag a reservation at the last minute ("polite but confident persistence" is key). He advises readers to take the information in guides like Zagat's and restaurant reviews with a grain of salt: remember, they're just opinions. He also urges readers to pay attention to where food comes from and to try new things. A mixed bag of advice, insider information and soapboxing (on everything from organic food and "authentic cuisine" to restaurant critics), this opinionated diner's tour is sure to appeal to chowhounds in general and New Yorkers in particular. Agent, Michael Psaltis. (Aug.) Copyright 2005 Reed Business Information.