My Usual Table is a love letter to the great restaurants that have changed the way we eatfrom Trader Vics to Chez Panisse and Spago to elBulliand a vivid memoir of a life lived in food, from a founding editor of Saveur and James Beard Award-winning writer Colman Andrews. For reviewer, writer, and editor Colman Andrews, restaurants have been his playground, his theater, his university, his church, his refuge. The establishments he has loved have not only influenced culinary trends at home and abroad, but represent the changing history and culture of food in America and Western Europe. From his usual table, he has watched the growth of Nouvelle Cuisine and fusion cuisine; the organic and locavore movements; nose-to-tail eating; and so-called molecular gastronomy. In My Usual Table, Andrews interweaves his own storyfrom growing up in the sunset years of Hollywoods golden age to traveling the world in pursuit of great foodwith tales of the restaurants, chefs, and restaurateurs who are emblematic of the revolutions great and small that have forever changed the way we eat, cook, and think about food.My Usual Table is a love letter to the great restaurants that have changed the way we eatfrom Trader Vics to Chez Panisse and Spago to elBulliand a vivid memoir of a life lived in food, from a founding editor of Saveur and James Beard Award-winning writer Colman Andrews. For reviewer, writer, and editor Colman Andrews, restaurants have been his playground, his theater, his university, his church, his refuge. The establishments he has loved have not only influenced culinary trends at home and abroad, but represent the changing history and culture of food in America and Western Europe. From his usual table, he has watched the growth of Nouvelle Cuisine and fusion cuisine; the organic and locavore movements; nose-to-tail eating; and so-called molecular gastronomy. In My Usual Table, Andrews interweaves his own storyfrom growing up in the sunset years of Hollywoods golden age to traveling the world in pursuit of great foodwith tales of the restaurants, chefs, and restaurateurs who are emblematic of the revolutions great and small that have forever changed the way we eat, cook, and think about food.
1家庭擁有
0條書評(píng)筆記
