To the Bone
dic 2013 · Clarkson Potter
4.7star
6 opinionesreport
Libro electrónico
288
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Acerca de este libro electrónico
In this meditation on the culinary life that blends elements of memoir and cookbook, Paul Liebrandt shares the story of his own struggle to become a chef and define his personal style.
To the Bone is Liebrandt’s exploration of his culinary roots and creative development. At fifteen, he began his foray into the restaurant world and soon found himself cooking in the finest dining temples of London, Paris, and ultimately, New York. Taking inspiration from the methods and menus of Marco Pierre White, Raymond Blanc, Jean-Georges Vongerichten, and Pierre Gagnaire, Liebrandt dedicated himself to learning his craft for close to a decade. Then, at New York City’s Atlas, he announced himself as a worldclass talent, putting his hard-earned technique to the test with a startlingly personal cuisine. He continued to further his reputation at restaurants such as Gilt, Corton, and now the Elm, becoming known for a singular, graphic style that has captured the public’s imagination and earned him the respect of his peers.
Punctuated throughout with dishes that mark the stages of his personal and professional life, all of them captured in breathtaking color photography, this is Liebrandt’s literary tasting menu, a portrait of a chef putting it together and constantly pushing himself to challenge the way he, and we, think about the possibilities of food.
To the Bone is Liebrandt’s exploration of his culinary roots and creative development. At fifteen, he began his foray into the restaurant world and soon found himself cooking in the finest dining temples of London, Paris, and ultimately, New York. Taking inspiration from the methods and menus of Marco Pierre White, Raymond Blanc, Jean-Georges Vongerichten, and Pierre Gagnaire, Liebrandt dedicated himself to learning his craft for close to a decade. Then, at New York City’s Atlas, he announced himself as a worldclass talent, putting his hard-earned technique to the test with a startlingly personal cuisine. He continued to further his reputation at restaurants such as Gilt, Corton, and now the Elm, becoming known for a singular, graphic style that has captured the public’s imagination and earned him the respect of his peers.
Punctuated throughout with dishes that mark the stages of his personal and professional life, all of them captured in breathtaking color photography, this is Liebrandt’s literary tasting menu, a portrait of a chef putting it together and constantly pushing himself to challenge the way he, and we, think about the possibilities of food.
Calificaciones y opiniones
4.7
6 opiniones
Acerca del autor
PAUL LIEBRANDT is one of the superstars of the culinary world, having received two Michelin stars and three stars from the New York Times (at age twenty-four, the youngest chef to do so). He was the star of the Emmy-nominated HBO documentary A Matter of Taste: Serving Up Paul Liebrandt (winner of a James Beard Award for best documentary). He lives in New York.
ANDREW FRIEDMAN is the author of Knives at Dawn, about the Bocuse d’Or culinary competition, and the founder and chief contributor to the chef-focused website Toqueland.com. He is also the coeditor of the popular anthology Don’t Try This at Home, and has collaborated on more than twenty books with some of America’s finest and most well-known chefs, including Alfred Portale, Michelle Bernstein, Laurent Tourondel, and former White House chef Walter Scheib. He lives in Brooklyn, New York, with his family.
ANDREW FRIEDMAN is the author of Knives at Dawn, about the Bocuse d’Or culinary competition, and the founder and chief contributor to the chef-focused website Toqueland.com. He is also the coeditor of the popular anthology Don’t Try This at Home, and has collaborated on more than twenty books with some of America’s finest and most well-known chefs, including Alfred Portale, Michelle Bernstein, Laurent Tourondel, and former White House chef Walter Scheib. He lives in Brooklyn, New York, with his family.
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