Steal the Menu

A Memoir of Forty Years in Food

By Raymond Sokolov
(Knopf Publishing Group, Hardcover, 9780307700940, 242pp.)

Publication Date: May 14, 2013

List Price: $25.95*
* Individual store prices may vary.
Shop Local
Enter your zip code below to find indies closest to you.

Go


Description

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 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.

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 Lutèce 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 restaurants from Paris to Las Vegas.

Steal the Menu is, above all, an entertaining and engaging account of a tumultuous period of globalizing food ideas and frontier-crossing ingredients that produced the unprecedentedly rich and diverse way of eating we enjoy today.




About the Author
Raymond SokoloV was a food columnist for Natural History magazine for twenty years and is the author of several cookbooks, a much-praised novel, Native Intelligence, and a biography of New Yorker critic A. J. Liebling.


NPR
Saturday, May 25, 2013

When Raymond Sokolov began writing about food, it was considered a specialty portfolio. Today, celebrity chefs abound in the U.S. and Britain, with cookbooks, TV shows and groupies. Host Scott Simon speaks with Sokolov about his new book, Steal the Menu: A Memoir of Forty Years in Food. More at NPR.org

NPR Audio Player Requires Flash Upgrade: Please upgrade your plug-in to view this content.

Indie Bookstore Finder
EBbooks and EReaders
Find great gifts: Signed books
Link to IndieBound






Update Profile