Enhanced Ebook $15.99

Clarkson Potter | Dec 03, 2013 | 288 Pages | ISBN 9780770434175

  • Hardcover$30.00

    Clarkson Potter | Dec 03, 2013 | 288 Pages | 7-1/2 x 10 | ISBN 9780770434168

  • Enhanced Ebook$15.99

    Clarkson Potter | Dec 03, 2013 | 288 Pages | ISBN 9780770434175

Praise

“By any measure, Paul Liebrandt’s career in the kitchen has been a wild success. But it hasn’t been a mad dash toward celebrity, as anyone who reads To the Bone will see. More than a collection of recipes, this impressive book is a coming-of-age story, a narrative that tells of a chef’s often painstaking creative growth. Liebrandt spares us any phony glamour, focusing instead on the desire and commitment that restaurant work requires. That’s a lot more real than anything you see on ‘reality’ TV.”
—Thomas Keller
 
“Ever since first learning about Paul’s cooking while he was Atlas, I have followed him for his no-holds-barred risk-taking style of cooking. It takes a determined and self-confident person to eschew the standard conventions, and by doing so Paul has changed the way people view cooking and its possibilities.”
—Grant Achatz

“Paul is not a categorically ‘French,’ ‘American,’ or ‘British’ chef, but he has absorbed knowledge from three cultures . . . solidifying his reputation as a chef to be reckoned with through his passion and hard work. His food is more than art on the plate—it is an intricate extension of himself . . . and showcases the evolution of one of America’s most creative young chefs today.”
—Daniel Boulud
 
“If you’ve ever wondered where the heck a modern chef gets his inspiration from, these pages will give you some idea of how it works. [This is] privileged access to one of the most innovative, skillful, and idiosyncratic chefs in America. . . . Dig in and enjoy.”
—from the foreword by Heston Blumenthal

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