MixedThe New York Times Book ReviewBeing harsh, prickly and foulmouthed is nothing new when it comes to chefs, but Burn the Place is anything but a typical chef’s memoir ... It’s fascinating to get a glimpse of the creative and scientific process behind her unusual dishes, but, regrettably, this segment of her story isn’t just too short but undermined by a slapdash style. Her book would have benefited from some of the obsessive polish she brings to her food preparation.
