Getting Sauced: How I Learned Everything I Know About Food from Working in TV
(By Karen S. Katz)
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| Author | Karen S. Katz |
Her story goes behind-the-scenes into the wild world of food television production to give the reader a seat at the VIP table as she shares the dish behind each dish. But her story isn’t a straight line from culinary school to cooking show producer. Karen grew up in Long Island, the daughter of a woman who thought that a combination of Lipton Soup Mix and orange juice made the best basting liquid. Her journey from Mrs. Paul’s Fish Sticks to Michelin star dinners takes the audience along for a glutton-to-glamour ride from Sunday family take-outs of Moo Goo Gai Pan to the Swiss Alps for spit-roasted wild boar, and eventually into the Food Network kitchens where she learned all the secrets of how to prep a turducken for television.
Along the way, encounter a culinary Who’s Who — Emeril Lagasse, Julia Child, Bobby Flay, Susan Feniger, Jacques Pepin, Jean Georges Vongerichten, Buddy Valastro, Martha Stewart, and more, to name drop a few. Each in their own way taught Karen not only how to cook, but how to cook with love and enthusiasm. ”
