Chefs, Drugs and Rock & Roll: How Food Lovers, Free Spirits, Misfits and Wanderers Created a New American Profession

Told primarily in the words of the people who lived it--from writers like Ruth Reichl to legends like Jeremiah Tower, Alice Waters, Jonathan Waxman, and Barry Wine--Chefs, Drugs and Rock & Roll (on sale February 27th) treats readers to an unparalleled 360-degree re-creation of the business and the t [...]
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Told primarily in the words of the people who lived it--from writers like Ruth Reichl to legends like Jeremiah Tower, Alice Waters, Jonathan Waxman, and Barry Wine--Chefs, Drugs and Rock & Roll (on sale February 27th) treats readers to an unparalleled 360-degree re-creation of the business and the times through the perspectives not only of the groundbreaking chefs but also of line cooks, front-of-house personnel, investors, and critics who had front-row seats to this extraordinary transformation.

Andrew Friedman goes inside Chez Panisse and other Bay Area restaurants to show how the politically charged backdrop of Berkeley helped draw new talent to the profession; into the historically underrated community of Los Angeles chefs, including a young Wolfgang Puck and future stars such as Susan Feniger, Mary Sue Milliken, and Nancy Silverton; and into the clash of cultures between established French chefs in New York City and the American game changers.