Chefs, drugs and rock & roll: how food lovers, free spirits, misfits and wanderers created a new American profession
(Book)
A history of the evolution of the American restaurant chef in the 1970s and 1980s, from the pioneers behind Chez Panisse, Spago, and other landmarks to the young cooks like Mario Batali, Tom Colicchio, and Bobby Flay who went on to become household names. Told through the perspectives not only of the pioneering chefs but also of line cooks, front-of-house personnel, investors, and critics who had front-row seats to this extraordinary transformation.
Notes
Friedman, A. (2018). Chefs, drugs and rock & roll: how food lovers, free spirits, misfits and wanderers created a new American profession. First editon. New York, N.Y., Ecco, an imprint of HarperCollins Publishers.
Chicago / Turabian - Author Date Citation (style guide)Friedman, Andrew, 1967-. 2018. Chefs, Drugs and Rock & Roll: How Food Lovers, Free Spirits, Misfits and Wanderers Created a New American Profession. New York, N.Y., Ecco, an imprint of HarperCollins Publishers.
Chicago / Turabian - Humanities Citation (style guide)Friedman, Andrew, 1967-, Chefs, Drugs and Rock & Roll: How Food Lovers, Free Spirits, Misfits and Wanderers Created a New American Profession. New York, N.Y., Ecco, an imprint of HarperCollins Publishers, 2018.
MLA Citation (style guide)Friedman, Andrew. Chefs, Drugs and Rock & Roll: How Food Lovers, Free Spirits, Misfits and Wanderers Created a New American Profession. First editon. New York, N.Y., Ecco, an imprint of HarperCollins Publishers, 2018.
Record Information
| Last Sierra Extract Time | Apr 18, 2024 04:04:51 PM |
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| Last File Modification Time | Apr 18, 2024 04:05:46 PM |
| Last Grouped Work Modification Time | Apr 19, 2024 02:10:42 AM |
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| 250 | |a First editon. | ||
| 264 | 1 | |a New York, N.Y. :|b Ecco, an imprint of HarperCollins Publishers,|c 2018. | |
| 264 | 4 | |c ©2018. | |
| 300 | |a xiii, 464 pages ;|c 24 cm. | ||
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| 504 | |a Includes bibliographical references and index. | ||
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