Description - Letters To Vanessa by Jeremy W. Hayward
"Four decades of memories from a gastronome who witnessed the food revolution from the (well-provisioned) trenches a delicious tour through contemporary food history. 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 Guerard 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. Sokolov invites readers to join him as a privileged observer of the most transformative period in the history of cuisine with this personal narrative of the sensual education of an accidental gourmet. We dine out with him at temples of haute cuisine like New York's Lut ce but also at a pioneering outpost of Sichuan food in a gas station in New Jersey, at a raunchy Texas chili cookoff, and at a backwoods barbecue shack in Alabama, as well as at three-star res
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Format: Paperback / softback
(226mm x 152mm x 15mm)
Shambhala Publications Inc
Publisher: Shambhala Publications Inc
Country of Publication:
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Author Biography - Jeremy W. Hayward
Jeremy Hayward is international education director of Shambhala Training. He is author of Letters to Vanessa- On Love, Science, and Awareness in an Enchanted World and Shifting Worlds, Changing Minds- Where the Sciences and Buddhism Meet. He teaches warriorship retreats around the world.
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