LEADER 00000cam  2200565Ii 4500 
001    ocn989963618 
003    OCoLC 
005    20180307101247.3 
008    170610t20182018nyu      b    001 0deng d 
019    1014255016 
020    9780062225856|q(hardcover) 
020    0062225855|q(hardcover) 
035    (OCoLC)989963618|z(OCoLC)1014255016 
037    |bHarpercollins, 53 Glenmaura National Blvd Ste 300, 
       Moosaic, PA, USA, 18507-2132|nSAN 200-2086 
040    BTCTA|beng|erda|cBTCTA|dYDX|dBDX|dM$K|dCN5O4|dCLE|dJQW
       |dUAP|dLNC|dJTD|dPFLCL|dIGA 
043    n-us--- 
049    CKEA 
050  4 TX645|b.F68 2018 
082  4 641.509 
082 04 641.5092|223 
100 1  Friedman, Andrew,|d1967-|eauthor. 
245 10 Chefs, drugs and rock & roll :|bhow food lovers, free 
       spirits, misfits and wanderers created a new American 
       profession /|cAndrew Friedman. 
246 3  Chefs, drugs and rock and roll 
250    First editon. 
264  1 New York, N.Y. :|bEcco, an imprint of HarperCollins 
       Publishers,|c[2018] 
264  4 |c©2018 
300    xiii, 464 pages ;|c24 cm 
336    text|btxt|2rdacontent 
337    unmediated|bn|2rdamedia 
338    volume|bnc|2rdacarrier 
504    Includes bibliographical references (pages 441-449) and 
       index (pages 450-464). 
520    "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, inclduing 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.
650  0 Cooks|zUnited States|xHistory|y20th century. 
650  0 Cooking, American|xHistory|y20th century. 
650  0 Restaurants|zUnited States|xHistory|y20th century. 
650  7 COOKING / History.|2bisacsh 
650  7 COOKING / Individual Chefs & Restaurants.|2bisacsh 
650  7 HISTORY / Social History.|2bisacsh 
994    92|bCKE