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From the Publisher
What defines a chef?
Despite the glamour attached to the profession today, a
successful life in the kitchen is determined more by sacrifice than
stardom, demanding a dedication bordering on obsession, all in
pursuit of The Food. In this meditation on the culinary life that
blends elements of memoir and cookbook, Paul Liebrandt shares the
story of his own struggle to become a chef and define his personal
To the Bone is Liebrandt's exploration of his culinary
roots and creative development. At fifteen, he began his foray into
the restaurant world and soon found himself cooking in the finest
dining temples of London, Paris, and ultimately, New York. Taking
inspiration from the methods and menus of Marco Pierre White,
Raymond Blanc, Jean-Georges Vongerichten, and Pierre Gagnaire,
Liebrandt dedicated himself to learning his craft for close to a
decade. Then, at New York City's Atlas, he announced himself as a
worldclass talent, putting his hard-earned technique to the test
with a startlingly personal cuisine. He continued to further his
reputation at restaurants such as Gilt, Corton, and now the Elm,
becoming known for a singular, graphic style that has captured the
public's imagination and earned him the respect of his peers.
Punctuated throughout with dishes that mark the stages of his
personal and professional life, all of them captured in
breathtaking color photography, this is Liebrandt's literary
tasting menu, a portrait of a chef putting it together and
constantly pushing himself to challenge the way he, and we, think
about the possibilities of food.