PAUL LIEBRANDT is one of the superstars of the culinary world, having received two Michelin stars and three stars from the New York Times (at age twenty-four, the youngest chef to do so). He was the star of the Emmy-nominated HBO documentary A Matter of Taste: Serving Up Paul Liebrandt (winner of a James Beard Award for best documentary). He lives in New York.
ANDREW FRIEDMAN is the author of Knives at Dawn, about the Bocuse d'Or culinary competition, and the founder and chief contributor to the chef-focused website Toqueland.com. He is also the coeditor of the popular anthology Don't Try This at Home, and has collaborated on more than twenty books with some of America's finest and most well-known chefs, including Alfred Portale, Michelle Bernstein, Laurent Tourondel, and former White House chef Walter Scheib. He lives in Brooklyn, New York, with his family.
"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
-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
"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
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