Getting Sauced

How I Learned Everything I Know About Food From Working in TV

Non-Fiction - Memoir
268 Pages
Reviewed on 01/10/2025
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Author Biography

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.


    Book Review

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.