This author participates in the Readers' Favorite Free Book Program, which is open to all readers and is completely free. The author will provide you with a free copy of their book in exchange for an honest review. You and the author will discuss what sites you will post your review to and what kind of copy of the book you would like to receive (eBook, PDF, Word, paperback, etc.). To begin, click the purple email icon to send this author a private email.
This author participates in the Readers' Favorite Book Donation Program, which was created to help nonprofit and charitable organizations (schools, libraries, convalescent homes, soldier donation programs, etc.) by providing them with free books and to help authors garner more exposure for their work. This author is willing to donate free copies of their book in exchange for reviews (if circumstances allow) and the knowledge that their book is being read and enjoyed. To begin, click the purple email icon to send this author a private email. Be sure to tell the author who you are, what organization you are with, how many books you need, how they will be used, and the number of reviews, if any, you would be able to provide.
For the past thirty years, Karen Katz has been a multi-award-winning television executive producer, showrunner, and writer, with over 1,500 hours of programming under her belt. Her work has appeared on Food Network, Discovery Networks, HBO Family, WETA, BBC, NHK, Nickelodeon, Lifetime, PBS, and Fox International.
From behind the camera, she has witnessed and taste-tested the delectable creations of some of the world’s most beloved chefs. Her work has taken her from the comfort of her Brooklyn home, which she shares with her husband, to the far reaches of Europe and Asia where she spent her downtime discovering all the culinary delights available. She is a passionate home cook and very proud of her lobster risotto.
Reviewed by Carol Thompson for Readers' Favorite
Karen S. Katz’s memoir, Getting Sauced, offers a tasteful journey into the world of food television. Katz, a trailblazer behind the scenes, shares her experiences working with some of the biggest names in culinary TV, providing an intimate glimpse into the chaotic yet exhilarating early days of the Food Network. Starting her career during food television’s raw and uncharted territories, Katz quickly became an instrumental figure, particularly noted for her work with celebrity chef Emeril Lagasse. Her stories are filled with humor and heart, exposing the challenging and often absurd reality of producing a television show. Katz shares captivating stories about organizing shoots, collaborating with celebrity chefs, and the creativity needed to produce a cooking show. The recipes featured at the end of each chapter enrich her narrative and welcome readers into her culinary journey.
Karen S. Katz writes in a conversational tone that makes Getting Sauced feel like an entertaining meal with a friend who has the best stories. It’s a must-read for foodies, fans of food television, and anyone curious about the behind-the-scenes antics of television production. For me, it was the unveiling of the Swanson chicken TV dinner; I could almost taste it. It brought back a wonderful memory of waiting for the oven timer to go off. The recipes are a bonus, and Katz even tells you how to get a Chicago deep-dish pizza delivered to your home. The look inside the production of a cooking show is fascinating and not at all what I expected. Getting Sauced is a rich, humorous, and satisfying book that offers a delightful mix of anecdotal spice and practical insight.
