HjemGrupperSnakMereZeitgeist
Søg På Websted
På dette site bruger vi cookies til at levere vores ydelser, forbedre performance, til analyseformål, og (hvis brugeren ikke er logget ind) til reklamer. Ved at bruge LibraryThing anerkender du at have læst og forstået vores vilkår og betingelser inklusive vores politik for håndtering af brugeroplysninger. Din brug af dette site og dets ydelser er underlagt disse vilkår og betingelser.

Resultater fra Google Bøger

Klik på en miniature for at gå til Google Books

Chefs, Drugs and Rock & Roll: How Food…
Indlæser...

Chefs, Drugs and Rock & Roll: How Food Lovers, Free Spirits, Misfits and Wanderers Created a New American Profession (udgave 2018)

af Andrew Friedman (Forfatter)

MedlemmerAnmeldelserPopularitetGennemsnitlig vurderingSamtaler
442583,334 (4)Ingen
An all-access history of the evolution of the American restaurant chef 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. Told largely in the words of the people who lived it, as captured in more than two hundred author interviews with writers like Ruch Reichl and legends like Jeremiah Tower, Alice Waters, Jonathan Waxman, and Barry Wine, Chefs, Drugs and Rock & Roll treats readers to an unparalleled 360-degree re-creation of the business and the times through the perspectives not only of the groundbreaking chefs but also of line cooks, front-of-house personnel, investors, and critics who had front-row seats to this extraordinary transformation.… (mere)
Medlem:CVILibrary
Titel:Chefs, Drugs and Rock & Roll: How Food Lovers, Free Spirits, Misfits and Wanderers Created a New American Profession
Forfattere:Andrew Friedman (Forfatter)
Info:Ecco (2018), Edition: 1st, 480 pages
Samlinger:Dit bibliotek
Vurdering:
Nøgleord:Ingen

Værk information

Chefs, Drugs and Rock & Roll: How Food Lovers, Free Spirits, Misfits and Wanderers Created a New American Profession af Andrew Friedman

Ingen
Indlæser...

Bliv medlem af LibraryThing for at finde ud af, om du vil kunne lide denne bog.

Der er ingen diskussionstråde på Snak om denne bog.

Viser 2 af 2
Pick this up if you have any interest in food culture or chef/restaurant history. Immensely enjoyable oral and written history of Nouvelle American Cuisine. As any history, it may be biased or slanted a bit in how it tells its stories, but it's certainly a worthy ingredient in the overall mapping out of how chefs in America took French inspiration and techniques and made something wholly American. If I ever gain access to a time machine back to the 80s and 90s, this book will be my travel guide as to where to eat. ( )
  23Goatboy23 | Jan 17, 2020 |
I bought this because I'm interested in food history and therefore also in American food history but the book, as it is, is either too thick or too thin.

Too thick; I was really surprised (being Dutch and not particlularly into American food) by how many of the persons in the book I knew. But it has so many names and the author refers to them by their first name, their last, both. Wolfgang Puck gets called e.g. Wolfgang or Puck or Wolf and then somebody with the name Carl Wolf shows up. So at the end it was a struggle to finish it. He describes such a long period in such a vast country as the US within so few pages

Too thin; If the book has only discussed a certain period there would have been an opportunity for more depth. Jeremiah Tower, Richard Olney and Alan Davidson founded PPC (petits propos culinaires)which is still going strong and a kind of Walhalla for food authors. But somtimes I think it has been forgotten by everybody. And he collaborated with Richard Olney on the cookery book series Practical Cook where he did get mentioned.

But for me it's clear. If I'd ever have wanted to be cook in America it would have been in the 60's and 70's in California. ( )
  TheoSmit | Jul 9, 2018 |
Viser 2 af 2
ingen anmeldelser | tilføj en anmeldelse
Du bliver nødt til at logge ind for at redigere data i Almen Viden.
For mere hjælp se Almen Viden hjælpesiden.
Kanonisk titel
Originaltitel
Alternative titler
Oprindelig udgivelsesdato
Personer/Figurer
Vigtige steder
Vigtige begivenheder
Beslægtede film
Indskrift
Tilegnelse
Første ord
Citater
Sidste ord
Oplysning om flertydighed
Forlagets redaktører
Bagsidecitater
Originalsprog
Canonical DDC/MDS
Canonical LCC

Henvisninger til dette værk andre steder.

Wikipedia på engelsk

Ingen

An all-access history of the evolution of the American restaurant chef 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. Told largely in the words of the people who lived it, as captured in more than two hundred author interviews with writers like Ruch Reichl and legends like Jeremiah Tower, Alice Waters, Jonathan Waxman, and Barry Wine, Chefs, Drugs and Rock & Roll treats readers to an unparalleled 360-degree re-creation of the business and the times through the perspectives not only of the groundbreaking chefs but also of line cooks, front-of-house personnel, investors, and critics who had front-row seats to this extraordinary transformation.

Ingen biblioteksbeskrivelser fundet.

Beskrivelse af bogen
Haiku-resume

Aktuelle diskussioner

Ingen

Populære omslag

Quick Links

Vurdering

Gennemsnit: (4)
0.5
1
1.5
2
2.5
3 1
3.5
4 1
4.5
5 1

Er det dig?

Bliv LibraryThing-forfatter.

 

Om | Kontakt | LibraryThing.com | Brugerbetingelser/Håndtering af brugeroplysninger | Hjælp/FAQs | Blog | Butik | APIs | TinyCat | Efterladte biblioteker | Tidlige Anmeldere | Almen Viden | 208,683,439 bøger! | Topbjælke: Altid synlig