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008			121210t20132013nyua b 001 0aeng d
010			_a 2012044156
011			_aBIB MATCHES WORLDCAT
020			_a0307700941 (hardcover)
020			_a9780307700940 (hardcover)
035			_a(ATU)b13035915
035			_a(OCoLC)821560073
040			_aDLC _beng _erda _cDLC _dIG# _dOCLCO _dYDXCP _dBTCTA _dBDX _dMLY _dQUE _dIK2 _dVP@ _dBWX _dATU
042			_apcc
043			_an-us---
050	0	0	_aTX649.S57 _bS65 2013
082	0	0	_a641.5092 _223
100	1		_aSokolov, Raymond A. _eauthor. _9347952
245	1	0	_aSteal the menu : _ba memoir of forty years in food / _cRaymond Sokolov.
250			_aFirst edition.
264		1	_aNew York : _bAlfred A. Knopf, _c2013.
264		4	_c©2013
300			_a242 pages : _billustrations ; _c22 cm
336			_atext _2rdacontent
337			_aunmediated _2rdamedia
338			_avolume _2rdacarrier
504			_aIncludes bibliographical references and index.
505	0		_aAmuse bouche -- First bites -- The ungastronomical me -- Food news -- Upstairs in front -- With reservations.
520			_a"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.
600	1	0	_aSokolov, Raymond A. _9347952
650		0	_aCooks _zUnited States _vBiography _9373671
650		0	_aFood writing. _9328568
650		0	_aCooking, American. _9316043
907			_a.b13035915 _b11-07-17 _c28-10-15
998			_ab _ac _b06-04-16 _cm _da _feng _gnyu _h0
945			_a641.5092 SOK _g1 _iA481041B _j0 _lcmain _o- _p$32.91 _q- _r- _s- _t0 _u2 _v2 _w0 _x1 _y.i13343865 _z29-10-15
942			_cB
999			_c1254403 _d1254403