If you’re at all fascinated by the story of how American restaurant chefs in the 1970s and 1980s became celebrities then you’ll want to grab food journalist Andrew Friedman’s well-researched, new tome, Chefs, Drugs and Rock & Roll: How Food Lovers, Free Spirits, Misfits and Wanderers Created a New American Profession. It’s a genuine page turner for foodies.
Andrew Friedman has chronicled the life and work of some of the best American chefs. He is the author of Knives at Dawn: America’s Quest for Culinary Glory at the Bocuse d’Or.
Author Andrew Friedman continues.
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