| Edition |
First edition. |
| Description |
242 pages : illustrations ; 22 cm |
| 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. |
| Note |
Includes index. |
| Contents |
Amuse-bouche -- First bites -- The ungastronomical me -- Food news -- Upstairs in front -- With reservations. |
| Subject |
Sokolov, Raymond A.
|
|
Food writers -- United States -- Biography.
|
|
Cooks -- United States -- Biography.
|
|
Food writing.
|
|
Cooking, American.
|
| Added Title |
Memoir of forty years in food |
|
Memoir of 40 years in food |
| ISBN |
9780307700940 hardback |
|
0307700941 hardback |
|
9780307962478 ebook |
|
0307962474 ebook |
|
