Steal the menu : a memoir of forty years in food / Raymond Sokolov.
Material type: TextPublisher: New York : Alfred A. Knopf, 2013Copyright date: ©2013Edition: First editionDescription: 242 pages : illustrations ; 22 cmContent type:- text
- unmediated
- volume
- 0307700941 (hardcover)
- 9780307700940 (hardcover)
- 641.5092 23
- TX649.S57 S65 2013
Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
---|---|---|---|---|---|---|---|
Book | City Campus City Campus Main Collection | 641.5092 SOK (Browse shelf(Opens below)) | 1 | Available | A481041B |
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641.5092 ROU Michel Roux : life is a menu : reminiscences and recipes from a master chef / | 641.5092 RUH The making of a chef : mastering heat at the Culinary Institute of America / | 641.5092 SAM Yes, chef : a memoir / | 641.5092 SOK Steal the menu : a memoir of forty years in food / | 641.5092 TUR Emeril! : inside the amazing success of today's most popular chef / | 641.50922 COC Coco : 10 world-leading masters choose, 100 contemporary chefs. | 641.50922 DRA Hudson & Halls: the food of love / |
Includes bibliographical references and index.
Amuse bouche -- First bites -- The ungastronomical me -- Food news -- Upstairs in front -- With reservations.
"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.
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