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. Chefs, drugs and rock & roll: how food lovers, free spirits, misfits and wanderers created a new American profession. First edition New York, N.Y.
Chicago / Turabian - Author Date 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.
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.
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 edition New York, N.Y,
Record Information
| Last Sierra Extract Time | Apr 26, 2024 03:26:03 AM |
|---|---|
| Last File Modification Time | Apr 26, 2024 03:26:26 AM |
| Last Grouped Work Modification Time | Apr 26, 2024 03:26:09 AM |
MARC Record
| LEADER | 01871cam 2200361Ii 4500 | ||
|---|---|---|---|
| 001 | ocm989963618 | ||
| 003 | OCoLC | ||
| 005 | 20180227034341.0 | ||
| 008 | 170610s2018 nyu e b 001 0deng d | ||
| 020 | |a 9780062225856 | ||
| 020 | |a 0062225855 | ||
| 035 | |a (OCoLC)989963618 | ||
| 040 | |a BTCTA|b eng|e rda|c BTCTA|d YDX|d BDX|d M$K|d CN5O4|d CLE|d LLX|d WD | ||
| 043 | |a n-us--- | ||
| 050 | 4 | |a TX645|b .F68 2018 | |
| 100 | 1 | |a Friedman, Andrew,|d 1967-|e author. | |
| 245 | 1 | 0 | |a Chefs, drugs and rock & roll :|b how food lovers, free spirits, misfits and wanderers created a new American profession /|c Andrew Friedman |
| 246 | 3 | |a Chefs, drugs and rock and roll | |
| 250 | |a First edition | ||
| 264 | 4 | |a New York, N.Y. :|b Ecco, an imprint of HarperCollins Publishers,|c ©2018. | |
| 300 | |a xiii, 464 pages ;|c 24 cm | ||
| 336 | |a text|b txt|2 rdacontent | ||
| 337 | |a unmediated|b n|2 rdamedia | ||
| 338 | |a volume|b nc|2 rdacarrier | ||
| 504 | |a Includes bibliographical references and index | ||
| 520 | |a 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 | ||
| 650 | 0 | |a Cooks|z United States|x History|y 20th century. | |
| 650 | 0 | |a Cooking, American|x History|y 20th century. | |
| 650 | 0 | |a Restaurants|z United States|x History|y 20th century. | |
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