From ScratchThe Uncensored History of the Food Network
Twenty Years of Dish from Flay and Fieri to Deen and DeLaurentiis…Includes a New Afterword!
“I don’t want this shown. I want the tapes of this whole series destroyed.”—Martha Stewart
“In those days, the main requirement to be on the Food Network was being able to get there by subway.”—Bobby Flay
“She seems to suggest that you can make good food easily, in minutes, using Cheez Whiz and chopped-up Pringles and packaged chili mix.”—Anthony Bourdain
This is the definitive history of The Food Network from its earliest days as a long-shot business gamble to its current status as a cable obsession for millions, home along the way to such icons as Emeril Lagasse, Rachael Ray, Mario Batali, Alton Brown, and countless other celebrity chefs. Using extensive inside access and interviews with hundreds of executives, stars, and employees, From Scratch is a tantalizing, delicious look at the intersection of business, pop culture, and food.
“A detailed look at the network from start-up phase to the present…juicy stories about the network’s most polarizing figures—Guy Fieri, Bobby Flay, Anthony Bourdain, and, of course, Paula Deen y’all.”—The Atlantic Wire
“Dishy…Hard to resist.”—The New York Times Book Review
“One part steamy exposé, one part deep-fried human interest, and one part television history.”—Kirkus Reviews
“Details the egos and feuds of the people that made a fledgling upstart a cable TV empire.”—The Daily Beast
“For a full account of the network and its evolution, it’s worth reading Allen Salkin’s excellent, informative new tome.”—The Wall Street Journal
“Salkin brings a pop journalist’s eye to the development of the network that would provide the ultimate exploitation of food and cooking…There’s plenty of good gossip to be had—the rise and fall of Emeril Lagasse is practically Shakespearean…Salkin seems to have interviewed almost everyone connected with the channel, and he’s good on behind-the-scenes business machinations.”—Los Angeles Times
~ Related Books ~
Leave a Reply