As executive producer of Emeril Live during its glory days, Karen Katz witnessed all the backstage chaos, drama, and intrigue as the show’s growing pains were splayed out like a butterflied leg of lamb. Her memoir, Getting Sauced, goes behind-the-scenes in 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.
|Morgan James Publishing
|6.00(w) x 9.00(h) x 0.00(d)