Charlotte Druckman’s upcoming group tell-all, accounted by 100-odd kitchen witches, is going to blow the lid on all those chauvinistic pigs, man.
Prune chef Gabrielle Hamilton’s “Blood, Bones & Butter” and Spotted Pig chef April Bloomfield’s “A Girl and Her Pig” came out fightin’ with truly awesome memoirs about life on the lines, showing that “grill bitches” can be as bad-ass as all those Tony Bourdain clones.
Now comes food scribe Charlotte Druckman’s fall release “Skirt Steak: Women Chefs on Standing the Heat and Staying in the Kitchen” (Chronicle Books, 320 pages)…and guys, watch that fryer, keep your hands away from the Hobart sleeve!
Here’s a teaser: “In this in-depth, behind-the-scenes tell-all about the lives of women chefs, journalist Charlotte Druckman walks the reader into the world behind the hot line. But this is a different perspective on the kitchen: one told through the voices of more than 100 of the best and brightest women cooking today,” says Barnes & Noble.
“These are female chefs performing culinary and domestic high-wire acts: juggling sharp knives, battering heat, bruising male egos, and working endless hours, often while raising small children and living from paycheck to paycheck. How they deal with pressures, the expectations, the successes and failures, makes for absorbing reading.”
Druckman, no slouch in the kitchen herself, writes food features and a regular column for WSJ, plus various publications such as the New York Times T magazine, and Travel + Leisure. She’s also co-founder of Food52’s Tournament of Cookbooks.
Put it on your wish list. It has a witty title to boot!