Research Catalog

Chefs, drugs and rock & roll : how food lovers, free spirits, misfits and wanderers created a new American profession

Title
Chefs, drugs and rock & roll : how food lovers, free spirits, misfits and wanderers created a new American profession / Andrew Friedman.
Author
Friedman, Andrew, 1967-
Publication
  • New York, N.Y. : Ecco, an imprint of HarperCollins Publishers, [2018]
  • ©2018

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FormatAccessStatusCall NumberLocation
TextUse in libraryRequestJFE 18-3295Schwarzman Building - Main Reading Room 315

Details

Description
xiii, 464 pages; 24 cm
Alternative Title
Chefs, drugs & rock and roll : how food lovers, free spirits, misfits and wanderers created a new American profession
Subjects
Genre/Form
History.
Bibliography (note)
  • Includes bibliographical references (pages [432]-435, [441]-449), index of author interviews (pages [436]-440), and general index (pages 450-464).
Contents
Staff meeting -- Introduction: Prep work -- New world order -- The Otto syndrome -- On the waterfront -- French resistance -- The Stanford Court gang -- California dreaming -- She's not there -- A room of their own.
Call Number
JFE 18-3295
ISBN
  • 9780062225856
  • 0062225855
Author
Friedman, Andrew, 1967- author.
Title
Chefs, drugs and rock & roll : how food lovers, free spirits, misfits and wanderers created a new American profession / Andrew Friedman.
Publisher
New York, N.Y. : Ecco, an imprint of HarperCollins Publishers, [2018]
Copyright Date
©2018
Edition
First editon.
Type of Content
text
Type of Medium
unmediated
Type of Carrier
volume
Summary
"Chefs, Drugs and Rock & Roll transports readers back in time to witness the remarkable evolution of the American restaurant chef in the 1970s and '80s. Taking a rare, coast-to-coast perspective, Andrew Friedman goes inside Chez Panisse and other Bay Area restaurants to show how the politically charged backdrop of Berkeley helped draw new talent to the profession; into the historically underrated community of Los Angeles chefs, including a young Wolfgang Puck and future stars such as Susan Feniger, Mary Sue Milliken, and Nancy Silverton; and into the clash of cultures between established French chefs in New York City and the American game changers behind The Quilted Giraffe, The River Cafe, and other East Coast establishments. We also meet young cooks of the time such as Tom Colicchio and Emeril Lagasse who went on to become household names in their own right. Along the way, the chefs, their struggles, their cliques, and, of course, their restaurants are brought to life in vivid detail. As the '80's unspool, we see the profession evolve as American masters like Thomas Keller rise, and watch the genesis of a "chef nation" as these culinary pioneers crisscross the country to open restaurants and collaborate on special events, and legendary hangouts like Blue Ribbon become social focal points, all as the industry-altering Food Network shimmers on the horizon."--Page [2] of cover.
Bibliography
Includes bibliographical references (pages [432]-435, [441]-449), index of author interviews (pages [436]-440), and general index (pages 450-464).
Chronological Term
1900-1999
Added Title
Chefs, drugs & rock and roll : how food lovers, free spirits, misfits and wanderers created a new American profession
Research Call Number
JFE 18-3295
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