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From Scratch: Inside the Food Network Hardcover – October 1, 2013
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From Publishers Weekly
“Dishy, behind-the-scenes . . . it’s salacious enough to keep you swinging from one good old-fashioned bootstrap story to the next.”--New York Times Book Review
“Allen Salkin shows how the sausage really gets made at the Food Network in From Scratch, a behind-the-scenes history liberally spiced with gossip and unsavory tidbits.”—Entertainment Weekly
“In From Scratch: Inside the Food Network, Allen Salkin guides readers through the history of the network, from its start in the 1990s to today. Along the way, Salkin serves up plenty of stories that will surprise and entertain. . . For Food Network addicts hungry to know more about the network, Salkin’s book will hit the spot.”—Associated Press
“A detailed look at the network from start-up phase to the present, with a generous lump of juicy stories about the network’s most polarizing figures—Guy Fieri, Bobby Flay, Anthony Bourdain and, of course, Paula Deen y’all—heaped on top.”—The Atlantic Wire
“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
“You don’t have to be a foodie to enjoy Allen Salkin’s new book — “From Scratch” (Putnam) — about the creation of The Food Network 20 years ago, and its turbulent but highly successful history since then. Salkin researched and writes the story so well that it has the energy of a great show business novel . . . It’s a TV business story, it’s a tale of the rise of the food and restaurant cultures over the past two decades, and it’s a look at a wide array of fascinating personalities who flourished (and fell) after the creation of a cable channel devoted to food . . . The result is a rare non-fiction book with the narrative pace of the juiciest fiction.”—Connecticut Post
“Salkin’s recipe is one part steamy exposé, one part deep-fried human interest and one part television history. This fusion cuisine should satiate food fans while providing television buffs an unprecedented look at the evolution of a network.”—Kirkus Reviews
“From Scratch is a saucy tell-all, by turns shocking, funny and informative. Fans of the network or those who just love seeing how the show-biz sausage is made, this one's for you.”—BookPage
“A new tell-all history of the Food Network that details the egos, and feuds of the people that made a fledgling upstart a cable TV empire.”—The Daily Beast
“The definitive account of the 20-year-old network and its stars.”—New York Daily News
“With a light wit and balanced perspective, Salkin presents the definitive history of the network from inception to the present day. Food Network devotees will delight at the inside knowledge of internal scandals, the intriguing biographies of their favorite star chefs, and an exclusive look at the ever-shifting lineup of executives and parent companies . . . Salkin moves deftly between periods in the channel’s development, garnishing the narrative with frequent quotes from influential personalities to add depth. [A] nuanced and rich tale of an empire that no one expected to survive.”—Publishers Weekly
Top Customer Reviews
Author Food Jobs 2
Deep background on the personalities, drive and process of birthing Food Network. Written very readably and with tons of background, it is well worth the read!
There were a lot of good stories about the personalities but not nearly enough. There were so many people in the book that 1) I could have done without a brief intro on almost every FN personality and would have preferred more information about them, their shows, their lives, and 2) so many characters were introduced with a full name, and then from then on, it was Mike, or Ellen, or Dave, or Susan. So at times I really had no clue which Dave or Sue or Mike he was talking about.
The biggest fault of the book is that as a long-time FN viewer, I already know these shows. I wanted to find out how they really worked, how they were filmed, what the stars thought about particular shows, how they were put together, etc... As an example, I already knew that Chopped takes 12-15 hours to film, but I didn't even find this out in the book... I knew it from some article I read on it. There was no info on what went on in the show, how the contestants treated each other, how the judges would deliberately try to incite the contestants to fight with each other, how they got them to talk about personal things in their lives or sexual relationships on their intros, how the judges would decide behind the scenes who was getting chopped, etc. And while I enjoyed some of the behind the scenes working of FN, I could have used much less description of the revolving door of executives and managers.Read more ›
Most Recent Customer Reviews
This tells the WHOLE History of who created what is now known as The Food Network. Behind the scenes means people you will never hear of. Read morePublished 3 months ago by Wendy R
Learned fun and interesting things about some of my favorite chefs.Published 6 months ago by Amazon Customer
This book is interesting. Spends a little too much time talking about boring behind the scenes stuff. But it wasn't a bad quick readPublished 8 months ago by ckw
Having working on the launch of Food Network very briefly in its infancy and on a TVFN fundraising telethon and knowing many of the big players and bit part-ists- involved, it was... Read morePublished 11 months ago by Melanie Young
Fascinating tale of birth and growth of Food Network. Recommended read for foodies.Published 13 months ago by chris