Ann Cashion & Carla Hall Welcome Author Charlotte Druckman with A Book Signing Reception for Her New Tell-All Book, Skirt Steak

James Beard award-winning chef Ann Cashion and celebrity Top Chef finalist and TV personality Carla Hall, currently a host on ABC’s culinary show, The Chew, will jointly host a book signing reception for Charlotte Druckman’s new tell-all book titled Skirt Steak: Women Chefs on Standing the Heat and Staying in the Kitchen, on Thursday, October 18, 2012, from 6 PM to 8 PM, at Johnny’s Half Shell.  Priced at $45 per person, tickets include a copy of the much anticipated book along with featured cocktails and wine, as well as a selection of ten different hors d’oeuvres, created by both Cashion and Hall.  Guests are invited to mingle with Druckman, who will be reading an excerpt from her new book, which is expected in stores this November. A portion of the proceeds from this Skirt Steak book signing reception will benefit the Washington Tennis and Education Foundation, an organization designed to help disadvantaged youth through tennis.

Skirt Steak is an in-depth, behind-the-scenes, uncensored look into the lives of women chefs, told through the voices of 73 of the best and brightest women cooking today.  Druckman interviewed both Cashion and Hall for the book.

Expanding upon her explosive Gastronomica article “Why Are There No Great Women Chefs?” superstar food journalist Charlotte Druckman goes behind the kitchen doors of some of the leading female chefs in the United States to get to the bottom of what makes them tick. These are female chefs performing culinary and domestic high wire acts: juggling sharp knives, battering heat, bruising male egos, and working endless hours, often while raising small children and living from paycheck to paycheck. In the restaurant world where only the strong prevail, their experiences are recipes for survival. Along the way, she examines where the rivalries lie, and identifies the female equivalents of foodie bad boys like Anthony Bourdain and Mario Batali. How they deal with pressures, the expectations, the successes and failures, makes for compelling reading. Druckman’s investigative skills, knowledge of the food world, ability to move beyond the hackneyed questions and answers to find the unexpected ones, and unique narrative voice (don’t skip the footnotes!) make Skirt Steak hard to put down.