To the Bone [Kindle Edition] Author: Paul Liebrandt | Language: English | ISBN:
B00AXIZ428 | Format: PDF, EPUB
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Free download Download To the Bone from 4shared, mediafire, hotfile, and mirror link 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 style.
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.
From the Hardcover edition. Direct download links available for Download To the Bone [Kindle Edition]
- File Size: 14383 KB
- Print Length: 288 pages
- Publisher: Clarkson Potter (December 3, 2013)
- Sold by: Random House LLC
- Language: English
- ASIN: B00AXIZ428
- Text-to-Speech: Enabled
X-Ray:
- Lending: Not Enabled
- Amazon Best Sellers Rank: #411,788 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
- #56
in Kindle Store > Kindle eBooks > Biographies & Memoirs > Specific Groups > Chefs
- #56
in Kindle Store > Kindle eBooks > Biographies & Memoirs > Specific Groups > Chefs
I agree with those reviewers who have questioned the value of this book for people who hope to cook from it. It is primarily an exercise in autobiography, by a relatively young chef. This may be somewhat presumptuous but, thanks perhaps to his co-author, the writing is clear and engaging. Of the two chefs he dwells on, Marco Pierre White and Pierre Gagnaire, Liebrandt is much more indebted to the latter. Having eaten in the many incarnations of restaurants run by both of these chefs, I personally think this is a shame, because White was by far the greater chef. Liebrandt, following Gagnaire, has taken the path of the deconstructionist, experimental chefs (many of whom practice in the U. S.) rather than those who focus instead on achieving the most intense flavors with comparatively standard dishes. The result is plates that are studded with tiny morsels of a lot of different ingredients, drizzles of sauces, designer arrangements, unobtainable ingredients, cutting-edge professional equipment, etc. One commentator rightly asks how such dishes are even meant to be eaten. We don't have that problem with coq au vin, blanquette de veau, gratin dauphinois, salade frisée, crème caramel, and an endless litany of foods that -- to me at least -- are far more mouthwatering than the sterile, self-conscious arrangements on display here. So, before you buy this tome, be sure that it is what you're looking for. It's primarily for reading, not cooking -- for the coffee table rather than the kitchen. The short recipes section is uniformly worthless for the home cook.
That said, I urge readers to be viewers and to watch the engrossing DVD, "A Matter of Taste," which also chronicles Liebrandt's career.
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