Chefs, Drugs and Rock & Roll

Chefs, Drugs and Rock & Roll

How Food Lovers, Free Spirits, Misfits and Wanderers Created A New American Profession

Book - 2018
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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
Call Number: 641.509 FRIEDMAN
Characteristics: xiii, 464 pages ; 24 cm
Subjects: Cooks -- United States -- History -- 20th century.
Cooking, American -- History -- 20th century.
Restaurants -- United States -- History -- 20th century.
Alternative Title: Chefs, drugs and rock and roll


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