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

Here, readers will encounter an in-depth guide into the history and evolution of restaurant chefs in America. Going back to the 70’s, coast-to-coast, author Andrew Friedman takes a trip all over the country and shares accounts from many prominent restaurateurs — from the historically underrated to the pop-culture beloved figures. They’ll share their struggles, their niches, their businesses’ growth and lives. As the book progresses into the 80’s, there will be a tone shift that will see fame and commercialization unlike the times before it — also diving into the growth of media like the Food Network. A product of over 200 interviews, readers will discover a wide variety of perspectives beyond chefs — sharing the testimonies of line cooks, front-of-house staff, investors, critics, all sorts of actors with a seat at the table.

(This book may contain a sharpie mark on the top or bottom edge and may show mild signs of shelfwear.)