Karen Stabiner

If. like me, you read a lot of food-related non-fiction, there won't be much new or exciting here, but it's an enjoyable read and worth a few hours of your time.

The book started out good, but after awhile, it became repetitive and boring. Maybe I missed something, but the parts on Gavin Kaysen and David Waltuck detracted readers' attention from the real story and seemed unnecessary.

*I received this copy from the publisher in return for an honest, unbiased review.*

Ok I consider myself a foodie and love reading books about chefs, cooking, food, etc. However, this book fell short and I made it to page 114 before giving it up. Boring completely boring. This book is not written by any chef but about a chef who opens a restaurant in NYC. Although it explains how to open a restaurant and the pitfalls of employees, etc., I just could not get into it.

This book is an inside look into the emotional and physical cost of starting a restaurant in, arguably, the most competitive market in the world, New York City. The chef, Jonah Miller is a 24 year old wunderkind attempting to open his dream restaurant, Huertas. The author has created a compelling read. Not only is the story about Jonah, but she also weaves in the experience of other chefs. By the end of the book, you are rooting for Jonah and his team.