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Steal the menu : a memoir of forty years in food

Author: Raymond A Sokolov
Publisher: New York : Alfred A. Knopf, 2013.
Edition/Format:   Print book : Biography : English : First editionView all editions and formats
Database:WorldCat
Summary:
"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  Read more...
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Genre/Form: Biography
Named Person: Raymond A Sokolov; Raymond A Sokolov
Material Type: Biography
Document Type: Book
All Authors / Contributors: Raymond A Sokolov
ISBN: 9780307700940 0307700941 0307962474 9780307962478
OCLC Number: 821560073
Description: 242 pages : illustrations ; 22 cm
Contents: Amuse bouche --
First bites --
The ungastronomical me --
Food news --
Upstairs in front --
With reservations.
Responsibility: Raymond Sokolov.

Abstract:

"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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