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"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.
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Previews available in: English
Subjects
Food writing, Cooks, American Cooking, Biography, Food writersPeople
Raymond A. SokolovPlaces
United StatesShowing 1 featured edition. View all 1 editions?
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Steal the menu: a memoir of forty years in food
2013, Alfred A. Knopf
in English
- First edition.
0307700941 9780307700940
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Book Details
Table of Contents
Edition Notes
Includes bibliographical references and index.
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- Created June 9, 2018
- 4 revisions
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September 13, 2024 | Edited by MARC Bot | import existing book |
October 18, 2020 | Edited by MARC Bot | import existing book |
July 18, 2019 | Edited by MARC Bot | import existing book |
June 9, 2018 | Created by ImportBot | Imported from Internet Archive item record |