Steal the Menu
A Memoir of Forty Years in FoodeBook - 2013
"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.
From Library Staff
A food historian and former food editor for "The New York Times," Sokolov recounts his career of eating revolutionary meals and meeting innovative chefs from all over the world.