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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.
