Steal the menu
Subtitle: a memoir of forty years in food
By: Raymond Sokolov
Edition: First edition.
Publisher: Alfred A. Knopf
Published: 2013
Language: eng
Number of pages: 242
ISBN-13: 9780307700940; 9780307962478
Subjects: Food writing; Cooks; American Cooking; American cooking; Biography
Description: "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.
Notes: Includes bibliographical references and index.
Table of contents: title: Amuse bouche; title: First bites; title: The ungastronomical me; title: Food news; title: Upstairs in front; title: With reservations.