Since I've been on the Cook/Author kick for a little over 2 years now it's really nice seeing more than just male cooks jumping on Anthony Bourdain's coat tails. Dalia does a wonderful job of letting us in on the ever evolving life of both a pastry chef and the life cycle of a restaurant. We see more than just the gritty underbelly of a restaurant (oh no sexual innuendo!) kitchen.
Learning how and what goes into making a menu work or not work as it were was very enlightening. I enjoyed her perspective: more than just the kitchen antics and puffed up egos of chefs and line cooks but what makes an entire restaurant flow. And ironically I had just read Garlic and Sapphires by Ruth Reichl who was the restaurant critic for the NY Times at the time of Dalia's writing! Watching them dance around trying to make her happy when she was trying (unsuccessfully) to be disguised was just a little treat (pun intended).
All around good read.
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