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    Chefs, Drugs and Rock & Roll: How Food Lovers, Free Spirits, Misfits and Wanderers Created a New American Profession
    Unavailable
    Chefs, Drugs and Rock & Roll: How Food Lovers, Free Spirits, Misfits and Wanderers Created a New American Profession
    Unavailable
    Chefs, Drugs and Rock & Roll: How Food Lovers, Free Spirits, Misfits and Wanderers Created a New American Profession
    Ebook624 pages8 hours

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

    By Andrew Friedman

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    About this ebook

    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.

    LanguageEnglish
    PublisherHarperCollins
    Release dateFeb 27, 2018
    ISBN9780062225870
    Author

    Andrew Friedman

    Andrew Friedman is the author of Chefs, Drugs and Rock & Roll: How Food Lovers, Free Spirits, Misfits and Wanderers Created a New American Profession (2018), and producer and host of the independent podcast Andrew Talks to Chefs, currently in its sixth year. He is also the author of Knives at Dawn: America’s Quest for Culinary Glory at the Legendary Bocuse d’Or Competition (2009), co-editor of the internationally popular anthology Don’t Try This at Home: Culinary Catastrophes from the World’s Greatest Chefs, and co-author of more than twenty-five cookbooks, memoirs, and other projects with some of the United States’ finest and most well-known chefs. Additionally, he is an adjunct professor within the School of Graduate and Professional Studies at the Culinary Institute of America. An avid tennis player, he co- authored American tennis star James Blake’s New York Times bestselling memoir Breaking Back: How I Lost Everything and Won Back My Life (2007), and was for several years a TENNIS magazine editor-at-large. He lives in Brooklyn, NY. 

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    Reviews for Chefs, Drugs and Rock & Roll

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    • 3/5
      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 pagesToo 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.