Steal the menu
a memoir of forty years in food
by Raymond A. Sokolov
- 0 Ratings
- 1 Want to read
- 0 Currently reading
- 0 Have read
"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.
Check nearby libraries
Buy this book
Previews available in: English
Subjects
Food writing, Cooks, American Cooking, American cooking, BiographyPeople
Raymond A. SokolovPlaces
United StatesShowing 1 featured edition. View all 1 editions?
| Edition | Availability |
|---|---|
1
Steal the menu: a memoir of forty years in food
2013
in English
- First edition.
0307700941 9780307700940
|
aaaa
Libraries near you:
WorldCat
|
Book Details
Table of Contents
Edition Notes
Includes bibliographical references and index.
Classifications
The Physical Object
ID Numbers
Community Reviews (0)
Feedback?Lists
See All
History
- Created June 9, 2018
- 3 revisions
Wikipedia citation
×CloseCopy and paste this code into your Wikipedia page. Need help?
| 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 |