Chefs, Drugs and Rock & Roll
de
citită de Roger Wayne
Asculți nelimitat
14h 34m
Adaugă la wishlist
Despre Chefs, Drugs and Rock & Roll carte
Chefs, Drugs and Rock & Roll transports listeners back in time to witness the remarkable evolution of the American restaurant chef in the 1970s and 1980s. Andrew Friedman goes inside Chez Panisse and other Bay Area restaurants to show how the politically charged backdrop of Berkeley helped spark this new profession; into the historically underrated community of Los Angeles chefs, including a young Wolfgang Puck; and into the clash of cultures between established French chefs in New York City and the American game changers behind the Quilted Giraffe, River Café, and other storied establishments. Along the way, the chefs, their struggles, their cliques, and, of course, their restaurants are brought to life in vivid, memorable detail. As the ’80s unspool, we watch the profession evolve as American masters like Thomas Keller rise, and watch the genesis of a “chef nation” as chefs start crisscrossing the country for work and special events and legendary hangouts like Blue Ribbon become social focal points, all as the industry-altering Food Network shimmers on the horizon.
Told primarily in the words of the people who lived it—from writers like Ruth Reichl to chefs like Jeremiah Tower and Jonathan Waxman—Chefs, Drugs and Rock & Roll treats readers to an unparalleled 360-degree re-creation of the industry and the times through the perspectives not only of the pioneering chefs but also of line cooks, front-of-house personnel, investors, and critics who had front-row seats to this extraordinary transformation.
În acest moment nu există recenzii pentru această carte
Andrew Friedman
Andrew Friedman is the author of Chefs, Drugs and Rock & Roll: How Food Lovers, Free Spirits, Misfits and Wanderers Created a New American Profession (2018), and producer and host of the independent podcast Andrew Talks to Chefs, currently in its sixth year. He is also the author of Knives at Dawn: America’s Quest for Culinary Glory at the Legendary Bocuse d’Or Competition (2009), co-editor of the internationally popular anthology Don’t Try This at Home: Culinary Catastrophes from the World’s Greatest Chefs, and co-author of more than twenty-five cookbooks, memoirs, and other projects with some of the United States’ finest and most well-known chefs. Additionally, he is an adjunct professor within the School of Graduate and Professional Studies at the Culinary Institute of America. An avid tennis player, he co- authored American tennis star James Blake’s New York Times bestselling memoir Breaking Back: How I Lost Everything and Won Back My Life (2007), and was for several years a TENNIS magazine editor-at-large. He lives in Brooklyn, NY.
MAI MULT