Getting Sauced: How I Learned Everything I Know About Food from Working in TV

Getting Sauced:  How I Learned Everything I Know About Food from Working in TV
Karen S. Katz
Morgan James Publishing, 2024
$11.10 Paperback

From fish sticks to foie gras, Karen Katz’s Getting Sauced is a memoir that simmers with wit, warmth, and behind-the-scenes spice.  
 
As executive producer of Emeril Live during its heyday, Katz had a front-row seat to the backstage chaos, drama, and delicious intrigue—served up with all the intensity of a butterflied leg of lamb. Her behind-the-scenes tales offer readers a coveted VIP pass into the wild world of food TV, where every dish has a story and every story simmers with spice.
 
But Katz’s path wasn’t a straight shot from culinary school to studio kitchens. Raised in Long Island by a mother who swore by Lipton Soup Mix and orange juice as the ultimate basting combo, her early meals leaned more toward Mrs. Paul’s Fish Sticks than foie gras. From Sunday Moo Goo Gai Pan takeout to spit-roasted wild boar in the Swiss Alps, Katz’s glutton-to-glamour arc is as entertaining as it is mouthwatering.
 
Along the way, she crosses paths with a culinary Who’s Who—Emeril Lagasse, Julia Child, Bobby Flay, Susan Feniger, Jacques Pépin, Jean-Georges Vongerichten, Buddy Valastro, Martha Stewart, and more. Each one, in their own way, taught her not just how to cook, but how to infuse every dish with love, enthusiasm, and a dash of showbiz magic.