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

Basic Advanced Power History

Item Information   Holdings     Summary     More Content       More by this author     Friedman, Andrew, 1967- author.     Subjects     Cooks -- United States -- History -- 20th century.     Celebrity chefs -- United States -- History -- 20th century.     Cooking, American -- History -- 20th century.     Restaurants -- United States -- History -- 20th century.     Browse Catalog     by author:      Friedman, Andrew, 1967- author.       by title:      Chefs, drugs and roc...         MARC Display

Chefs, drugs and rock & roll : how food lovers, free spirits, misfits and wanderers created a new American profession / Andrew Friedman. by Friedman, Andrew, 1967- author. New York, N.Y. : Ecco, an imprint of HarperCollins Publishers, [2018] Subjects Cooks -- United States -- History -- 20th century.   Celebrity chefs -- United States -- History -- 20th century.   Cooking, American -- History -- 20th century.   Restaurants -- United States -- History -- 20th century. ISBN:  9780062225856 (hardcover) : 0062225855 (hardcover) Description:  xiii, 464 pages ; 24 cm Edition:  First edition. 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. Requests:  0 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.   Copy/Holding information Location Collection Call No. Status   Hawaii State Library Business, Science & Technology 641.50922 Fr Checked In Add Copy to MyList

Horizon Information Portal 3.25_9884

© 2001-2013 SirsiDynix All rights reserved.