Out of Line

Out of Line

A Life of Playing With Fire

Book - 2017 | First Atria books hardcover edition April 2017.
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Named one of Time 's 100 Most Influential People in the World

"If you have an appetite for culinary adventure, you'll devour the feisty and fun memoir by James Beard award-winning chef and philanthropist Barbara Lynch." -- Elle

Blood, Bones, & Butter meets A Devil in the Kitchen in this funny, fierce, and poignant memoir by world-renowned chef, restaurateur, and Top Chef judge Barbara Lynch, recounting her rise from a hard-knocks South Boston childhood to culinary stardom.

Celebrated chef Barbara Lynch credits the defiant spirit of her upbringing in tough, poor "Southie," a neighborhood ruled by the notorious Whitey Bulger gang, with helping her bluff her way into her first professional cooking jobs; develop a distinct culinary style through instinct and sheer moxie; then dare to found an empire of restaurants ranging from a casual but elegant "clam shack" to Boston's epitome of modern haute cuisine.

One of seven children born to an overworked single mother, Lynch was raised in a housing project. She earned a daredevil reputation for boosting vehicles (even a city bus), petty theft, drinking and doing drugs, and narrowly escaping arrest--haunted all the while by a painful buried trauma.

Out of Line describes Lynch's remarkable process of self-invention, including her encounters with colorful characters of the food world, and vividly evokes the magic of creation in the kitchen. It is also a love letter to South Boston and its vanishing culture, governed by Irish Catholic mothers and its own code of honor. Through her story, Lynch explores how the past--both what we strive to escape from and what we remain true to--can strengthen and expand who we are.
Publisher: New York : Atria Books, 2017.
Edition: First Atria books hardcover edition April 2017.
Copyright Date: ©2017
ISBN: 9781476795447
Branch Call Number: 641.5092 LYNCH
Characteristics: vii, 292 pages ; 24 cm


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Oct 10, 2017

My mouth was watering all the way through this book. I am happy to say she included some recipes in the final chapter.

I especially enjoyed her tour of Italy and how the area she was in inspired her cooking.

Often I have heard how difficult and risky it is to open a restaurant. She did FIVE! And won James Beard awards to boot.

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