HSPLS site	Login My List - 0 Help
	Search   My Account   Databases   HI Newspaper   eBooks/Audiobooks   Learning   PC Reservation   Reading Program

Basic Advanced Power History

Search:  Title BrowseAuthor BrowseSubject BrowseBest Seller BrowseMusic Title BrowseVideo/DVD Title BrowseJournal/Newspaper Title BrowseSerial Title BrowseSeries Browse (includes Bestseller List)General KeywordTitle KeywordAuthor KeywordSubject KeywordName KeywordSeries KeywordScore Title BrowseTalking Book Title BrowseAwards Note BrowseBib No.Barcode       Refine Search     > You're searching: HAWAII STATE PUBLIC LIBRARY SYSTEM

Item Information       Summary     More Content     More by this author     Sokolov, Raymond A.     Subjects     Sokolov, Raymond A.     Food writers -- United States -- Biography.     Cooks -- United States -- Biography.     Food writing.     Cooking, American.     Browse Catalog     by author:      Sokolov, Raymond A.       by title:      Steal the menu [elec...         MARC Display

Steal the menu [electronic resource] : a memoir of forty years in food / Raymond Sokolov. by Sokolov, Raymond A. New York : Alfred A. Knopf, 2013. Subjects Sokolov, Raymond A.   Food writers -- United States -- Biography.   Cooks -- United States -- Biography.   Food writing.   Cooking, American. Electronic Resource http://hawaii.lib.overdrive.com/ContentDetails.htm?ID=F1F06819-C6AD-4246-96BB-6DA647BE9329 This title is available online; click here to access ISBN:  9780307962478 (electronic bk.) 0307962474 (electronic bk.) Description:  1 online resource (242 p.) : ill. Edition:  1st ed. Contents:  Amuse-bouche -- First bites -- The ungastronomical me -- Food news -- Upstairs in front -- With reservations. Requests:  0 Summary:  "When Raymond Sokolov became food editor of The New York Times in 1971, he began a long, memorable career as restaurant critic, food historian, and author. Here he traces the food scene he reported on in America and abroad, from his pathbreaking dispatches on nouvelle cuisine chefs like Paul Bocuse and Michel Guérard in France to the rise of contemporary American food stars like Thomas Keller and Grant Achatz, and the fruitful collision of science and cooking in the kitchens of El Bulli in Spain, the Fat Duck outside London, and Copenhagen's gnarly Noma"--Dust jacket flap.   Copy/Holding information No Item Information

Horizon Information Portal 3.25_9884

© 2001-2013 SirsiDynix All rights reserved.