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Raymond Sokolov

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Books by Raymond Sokolov

Steal the Menu

Part autobiography, part culinary history, Steal the Menu is former New York Times food editor Raymond Sokolov's account of forty years of food. From discovering top-notch Chinese dishes at a New Jersey gas station to picking the brain of 28-Michelin-star-chef Joël Rubuchon, and from visiting the disappointing restaurants of reality TV winners to invoking the ire of President Nixon's daughter over a wedding cake, Sokolov looks back over the most exciting period in food history. Steal the Menu traces the evolution of the food world--both in the US and abroad--including the impact of French chefs like Paul Bocuse and Michel Guérard; the introduction of nouvelle cuisine; the halcyon days of old school New York City power dining; brilliant international centers of modernist cuisine like El Bulli and The Fat Duck; and the rise of contemporary food stars like Thomas Keller and Grant Achatz. Sokolov's memoir is packed with vivid portraits of wonderfully outsized, colorful characters and, of course, mouth watering descriptions of unforgettable meals.

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