Chefs, Drugs and Rock & Roll
How Food Lovers, Free Spirits, Misfits and Wanderers Created A New American Profession
Book - 2018
A history of the evolution of the American restaurant chef in the 1970s and 1980s, from the pioneers behind Chez Panisse, Spago, and other landmarks to the young cooks like Mario Batali, Tom Colicchio, and Bobby Flay who went on to become household names. Told 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.
Publisher:
New York, N.Y. : Ecco, an imprint of HarperCollins Publishers, [2018]
Edition:
First editon.
Copyright Date:
©2018
ISBN:
9780062225856
0062225855
0062225855
Call Number:
641.509 FRIEDMAN
COOKING
COOKING
Characteristics:
xiii, 464 pages ; 24 cm
Subjects:
Cooks -- United States -- History -- 20th century.
Cooking, American -- History -- 20th century.
Restaurants -- United States -- History -- 20th century.
Cooking, American -- History -- 20th century.
Restaurants -- United States -- History -- 20th century.
Alternative Title:
Chefs, drugs and rock and roll



Opinion
From the critics

Community Activity

Comment
Add a CommentThere are no comments for this title yet.