Chefs, Drugs and Rock & Roll
Page 45
McCarty, Michael, with Judith Choate. Welcome to Michael’s: 85 Stellar Recipes from the Celebrated Michael’s Restaurants. Little, Brown and Company, 2007.
McCarty, Michael, with Norman Kolpas. Michael’s Cookbook: The Art of New American Food and Entertaining. Macmillan, 1989.
Ochoa, Laurie. “Are You Ready for the New Ma Maison?” Los Angeles Times, November 27, 1988.
Puck, Wolfgang. Wolfgang Puck’s Modern French Cooking for the American Kitchen: Recipes from the Cuisine of Ma Maison. Houghton Mifflin, 1981.
Puck, Wolfgang, as told to Liz Welch. “How I Did It: Wolfgang Puck.” Inc., October 1, 2009.
Reichl, Ruth. “The ’80s: A Special Report.” Los Angeles Times, December 24, 1989.
———. Comfort Me with Apples: More Adventures at the Table. Random House, 2001.
———. “How to Build an Empire: L.A.’s Bruce Marder, Who Gave Us West Beach Cafe and Rebecca’s, Hopes DC 3 Will Also Take Off.” Los Angeles Times, December 4, 1988.
———. “Is This the Best French Restaurant in California?” New West, June 18, 1979.
———. “Puck’s Progress: On the Run with Super Chef Wolfgang Puck, Who Built a Food Empire from Designer Pizzas.” Los Angeles Times, June 12, 1988.
———. “A Tip of the Toque: After Suffering Early Acclaim, Bankruptcy, and Illness, Ken Frank Is Still Cooking.” Los Angeles Times, March 15, 1992.
Rossant, Juliette. Super Chef: The Making of the Great Modern Restaurant Empires. Free Press, 2004.
Rourke, Mary. “Extreme Taste: Spago Co-Owner Has Eclectic Style.” Los Angeles Times, July 22, 1988.
Soeder, John. “Dances with Wolf & Barbara.” Restaurant Hospitality, September 1992.
Spector, Amy. “Ken Frank: L’Enfant Terrible Grows Up, Plants Roots in the Napa Valley.” Nation’s Restaurant News, January 8, 2001.
Terrail, Patrick. A Taste of Hollywood: The Story of Ma Maison. Lebhar-Friedman Books, 1999.
Tower, Jeremiah. California Dish: What I Saw (and Cooked) at the American Culinary Revolution. Free Press, 2003.
Urvater, Michèle, and David Liederman. Cooking the Nouvelle Cuisine in America: A Glorious Collection of Original Recipes. Workman Publishing, 1979.
2. THE OTTO SYNDROME
Akst, Daniel. “New Owners Plan More Cookie Stores, Products: Less-Famous Rivals Passed Amos.” Los Angeles Times. August 27, 1985.
Allison, Karen Hubert. How I Gave My Heart to the Restaurant Business. Ecco, 1997.
Asimov, Eric. “Karen Allison, 49, Restaurateur with Vision.” The New York Times, December 21, 1997.
———. “Patrick Clark, 42, Is Dead; Innovator in American Cuisine.” The New York Times, February 13, 1998.
Brown, Ellen. Cooking with the New American Chefs. Harper & Row, 1985.
Dean, Sam. “Inside the Beggar’s Purse.” Lucky Peach.
DiGiacomo, Frank. “The Odeon: A Retro Haven That Defined New York 1980s Nightlife.” Vanity Fair, November 2005.
Greene, Bob. “Business, Privacy Down the Drain.” The Free Lance–Star (Fredericksburg, VA), March 12, 1979.
Greene, Gael. “A Celebration of Amateurs.” New York, July 18, 1977.
———. “Cuisine from a Marriage.” New York, September 10, 1979.
———. “The Daring Young Man on Grand Street.” New York, December 31, 1979.
———. “Eight Wonderful Dinners: The Sensualist at Table.” New York, March 19, 1980.
———. “Huberts: Brain Food.” New York, October 17, 1988.
———. Insatiable: Tales from a Life of Delicious Excess. Warner Books, 2006.
———. “La Tulipe in Bloom.” New York, May 19, 1980.
Haitch, Richard. “Follow-Up on the News; High Rolling.” The New York Times, July 8, 1979.
Hodgson, Moira. “New French Guide to New York City Stirs Controversy.” The New York Times, May 17, 1981.
“Honor Roll of American Chefs.” Food & Wine, May 1983.
“Life: Devouring a Small Country Inn.” Time, March 12, 1979.
Magida, Phyllis. “David’s First Cookie Led to Another and Another and . . .” Chicago Tribune, September 29/30, 1982.
McPhee, John. “Brigade de Cuisine.” The New Yorker, February 19, 1979.
Miller, Bryan. “Peter Hoffman.” Food Arts, June 2011.
———. “Restaurants.” The New York Times, February 27, 1987.
Rice, William, and Tom Zito. “Hidden Entree.” The Washington Post, February 23, 1979.
Robert L. Pritsker & others vs. David Brudnoy & another. 389 Mass. 776 (May 5, 1983–July 27, 1983).
Schwartz, Arthur. “Roman à Chef.” Saveur, March 18, 2002.
Sheraton, Mimi. “Child Protégés Down from Boston.” The New York Times, March 16, 1979.
———. “Dinner at the Elusive ‘Otto’s’: The Disappointing Details.” The New York Times, February 26, 1979.
———. Eating My Words: An Appetite for Life. Harper Perennial, 2004.
———. “A Good Kitchen That Travels Well.” The New York Times, November 13, 1981.
———. “Restaurants.” The New York Times, November 23, 1979.
———. “With Delicacy and Grace in SoHo.” The New York Times, April 11, 1980.
“Tempers Boil in ‘Otto’ Affair.” New York, March 19, 1979.
Waltuck, David, and Andrew Friedman. Chanterelle: The Story and Recipes of a Restaurant Classic. Taunton Press, 2008.
3. ON THE WATERFRONT
Burke, David, and Carmel Berman Reingold. Cooking with David Burke. Alfred A. Knopf, 2006.
Forgione, Larry. An American Place: Celebrating the Flavors of America. William Morrow and Company, 1996.
Grigoriadis, Vanessa. “Regine’s Last Stand.” New York, April 12, 1999.
Schrambling, Regina. “The Restaurant That Launched a Thousand Chefs.” The New York Times, August 29, 2001.
4. FRENCH RESISTANCE
Blake, Anthony, and Quentin Crewe. Great Chefs of France. Abrams, 1978.
Claiborne, Craig. “Elegance of Cuisine Is on Wane in U.S.” The New York Times, April 13, 1959.
———. “Food News: From Court to Kitchen.” The New York Times, January 25, 1960.
———. “School Where Chefs are Made.” The New York Times, January 28, 1971.
Culinary Institute of America website, accessed November 2014.
Fabricant, Florence. “Culinary Institute’s Restaurant.” The New York Times, August 11, 1982.
Francke, Linda Bird, with Scott Sullivan and Seth Goldschlager. “Food: The New Wave.” Newsweek, August 11, 1975.
Franey, Pierre. “Innocence Abroad: Memories of ’39 Fair.” The New York Times, October 18, 1989.
McKenna, Kristine. “Eno: Voyages in Time & Perception.” Musician, October 1982.
Miller, Bryan. “His Stock in Trade Is Cooks and Clout.” The New York Times, February 25, 1987.
———. “Marc Sarrazin, 69, Meat Seller and Chefs’ Mentor.” The New York Times, November 2, 1995.
“Our Story.” Culinary Institute of America website. Accessed November 2014.
Portale, Alfred, Alfred Portale’s Gotham Bar and Grill Cookbook. Doubleday, 1997.
Saulnier, Louis. Le Répertoire de La Cuisine. Barron’s Educational Series, 1976.
Schiff, Judith. “Angell of the CIA.” Yale Alumni Magazine, January/February 2008.
Shenk, David. The Genius in All of Us: New Insights into Genetics, Talent, and IQ. Doubleday, 2010.
Sheraton, Mimi. “Leading School for Chefs Ousts Its Second Chief in Two Unsettled Years.” The New York Times, November 9, 1979.
Wells, Patricia. “A First Course for Chefs.” The New York Times, March 5, 1978.
Zuber, Amy. “Henri Soulé.” Nation’s Restaurant News, February 1996.
5. THE STANFORD COURT GANG
Anderson, Brett. “Paul Prudhomme: An Introduction to an American Culinary Legend.” The Times-Picayune, June 12, 2005.
———.
“Paul Prudhomme: An Oral History Chronicles His Role in Revolutionizing New Orleans Cuisine.” The Times-Picayune, June 12, 2005.
Brown, Ellen. Cooking with the New American Chefs. Harper & Row, 1985.
Burros, Marian. “New Orleans Chef Takes On New York.” The New York Times, July 24, 1985.
Grimes, William. “Paul Prudhomme, Chef Who Put Cajun Cooking on National Stage, Dies at 75.” The New York Times, October 8, 2015.
“Honor Roll of American Chefs.” Food & Wine, May 1983.
Thorn, Bret. “Paul Prudhomme: A Remembrance.” Nation’s Restaurant News, October 8, 2015.
6. CALIFORNIA DREAMING?
Anderson, Susan Heller, and Maurice Carroll. “New York Day by Day.” The New York Times, December 29, 1983.
Brown, Ellen. Cooking with the New American Chefs. Harper & Row, 1985.
Burros, Marian. “Food Accent for the 80’s Is Decidedly American.” The New York Times, January 11, 1984.
———. “New Orleans Chef Takes On New York.” The New York Times, July 24, 1985.
———. “Restaurants.” The New York Times, March 16, 1984.
Chasanow-Richman, Phyllis. “Cook’s Magazine Picks Its Who’s Who.” The Washington Post, November 4, 1984.
Engel, Margaret. “Cook’s Magazine Makes Annual Awards.” The Washington Post. October 27, 1985.
Fearing, Dean. The Mansion on Turtle Creek Cookbook. Grove Press, 1987.
Greene, Gael. “A Celebration of Amateurs.” New York, July 18, 1977.
———. “Nouvelle Notions and Naïveté: Quilted Giraffe.” New York, February 25, 1980.
———. “What’s Hot, What’s Not: The Young and the Listless.” New York, September 24, 1984.
Hall, Trish. “Family Tree Nurtures a New Generation of Chefs.” The New York Times, April 14, 1993.
“Letters Home.” Los Angeles Times, December 29, 1985.
Meehan, Peter. “Life, and How It Happens to a Cook.” Lucky Peach, Issue 9.
Miller, Bryan. “Restaurants.” The New York Times, June 7, 1985.
———. “Restaurants.” The New York Times, October 4, 1985.
———. “Restaurants.” The New York Times, November 1, 1985.
———. “Restaurants.” The New York Times, January 6, 1989.
Miller, Mark. Coyote Cafe. Ten Speed Press, 1989.
———. Red Sage: Contemporary American Cuisine. Ten Speed Press, 1999.
Portale, Alfred. Gotham Bar and Grill Cookbook. Doubleday, 1997.
Pyles, Stephan, with John Harrisson. The New Texas Cuisine. Doubleday, 1993.
Reichl, Ruth. “Goodbye to the Era of the Celebrity Chefs.” Los Angeles Times, July 16, 1989.
Sharpe, Patricia. “And They Said, ‘Let There Be Cilantro.’” Texas Monthly, August 2014.
Sheraton, Mimi. “Eat American!” Time, August 26, 1985.
7. SHE’S NOT THERE
Rodgers, Judy. The Zuni Cafe Cookbook: A Compendium of Recipes & Cooking Lessons from San Francisco’s Beloved Restaurant. W. W. Norton & Company, 2002.
Tower, Jeremiah. California Dish: What I Saw (and Cooked) at the American Culinary Revolution. Free Press, 2003.
———. Jeremiah Tower’s New American Classics. Harper & Row, 1986.
8. A ROOM OF THEIR OWN
Asimov, Eric. “25 and Under.” The New York Times, December 18, 1992.
Burros, Marian. “Restaurants.” The New York Times, November 23, 1990.
Fabricant, Florence. “Food Notes.” The New York Times, December 9, 1992.
———. “Off the Menu.” The New York Times, August 31, 1994.
———. “So Many Chocolates, So Little Time.” The New York Times, August 26, 1992.
Freiman, Jane. “Dining Out.” Newsday, April 29, 1992.
———. “Dining Out.” Newsday, June 10, 1992.
———. “Dining Out.” Newsday, July 2, 1993.
“Good Eating: Twentysomething: Flatiron Environs.” The New York Times, February 27, 1994.
Greene, Gael. “Ay, There’s the Club.” New York, October 29, 1990.
———. “The Tao of Pu Pu.” New York, April 26, 1993.
MacVean, Mary. “The CC Club: Chefs Set Up Their Own New York Hang Out.” Variety, April 12, 1991.
Miller, Bryan. “Diner’s Journal.” The New York Times, October 5, 1990.
———. “Eating Outdoors.” The New York Times. July 20, 1990.
Okun, Stacey. “Restaurants Offer New Appetizers: Hot Lines and Newsletters.” The New York Times, May 29, 1991.
Salkin, Allen. From Scratch: Inside the Food Network. G. P. Putnam’s Sons, 2013.
“Sunday Dinner; Bistro Fare, the Cuisiniers Club, Jazz and Italian Classics.” The New York Times, February 17, 1991.
“The Youth of All of Us, with Sean Sant Amour at Blue Ribbon.” http://tedwardwines.com/news/2015/05/21/the-youth-of-all-of-us-with-sean-sant-amour-at-blue-ribbon.
Index
The pagination of this electronic edition does not match the edition from which it was created. To locate a specific entry, please use your eBook reader’s search tools.
Abrams, Danny, 309–11
Alford, Katherine, 160–61
Alison on Dominick Street, 394, 400, 401
Alive Culinary Resources, 424
Allen, Woody, 145, 240, 290, 392
Allison, Karen Hubert, 136, 137, 146–49, 151, 170, 231
Allison, Len, 137, 146–49, 151, 156, 162, 170, 231
American Café, 273
American Celebration, An, 257–59, 266–67, 268–81
menu, 272–74
American Culinary Federation, 9
American Institute of Wine and Food (AIWF), 257, 265, 268–69, 277, 285, 320
American Place, An, 193, 261, 290–91, 306, 425
American Restaurant, The, 259
Andrews, Colman, 6, 33, 83n, 87, 338, 386
Angell, Katharine, 217
Anne (pseud.), 128, 136
Annie Hall (film), 290
Apple, R. W., 98
Aratow, Paul, 40
Arizona 206, 304, 308, 328, 394
Assue, Peter, 405
Atelier Crenn, 358
Auberge of the Flowering Hearth (Andries de Groot), 47
Aureole, 343, 392, 395, 406
Babbo, 374
Balboa Café, 98, 352, 363, 371
Banchet, Jean, 71, 206
Barber, Dan, 368
Barber, George, 96–98, 292–93
Barker, Ali, 308, 394
Barrenechea, Teresa, 402–3
Bastianich, Lidia and Joe, 106, 414
Batali, Mario, 10, 224, 225–26, 303–4, 373–74, 379, 385, 402, 413–14, 416–20, 425–26
Bates, Caroline, 299, 300, 365
Batterberry, Michael, 264
Bauer, Michael, 324, 366, 382
Baum, Joe, 55–56, 130, 180, 259, 315, 334
Bayless, Rick, 421
Beard, James, 25, 45, 55n, 56, 189–90, 191, 193, 257, 259, 261, 266, 268, 271, 281, 296, 306, 313, 331, 363
Beatty, Warren, 120, 306
Beck, Simone, 260
Becker, Alison Price, 394
Beebe, Lucius, 363
Beranbaum, Rose Levy, 402
Berkowitz, George, 139
Bernard, Eugene, 233, 235
Bertolli, Paul, 319, 354, 358
Bertranou, Jean, 71–72, 76, 77, 80, 87, 88, 112, 236, 287, 323
Bien, Lynne, 187
Bill, Tony, 8, 75
Birnbaum, Jan, 10
Birsh, Andy, 159
Bishop, Willy, 33, 49
Blanc, Georges, 194, 204, 405
Bliss, Jeff, 308, 313
Blue Ribbon, 408–20, 425, 426–28
Bocuse, Paul, xiii, 26, 27, 29, 59, 71, 80, 128, 204, 213, 214, 215, 230, 233, 236, 245n, 289, 296, 329, 373, 405
Bold American Food (Flay), 327–28
Boulevard, 354
Bouley, David, 236, 240, 243–44, 316, 333–37, 343
Bourdain, Anthony, 224, 225, 385, 420–21
Bourdin, Michel, 183–84
Bowie, David, 63
Bradley, Jimmy, 385–86
Brandel, Catherine, 359
Brennan, Ella, 263, 422
Brennan, Terrance, 165, 166, 214, 241–43, 248, 395
“Brigade de Cuisine” (McPhee), 83n, 129–31, 133, 134, 136
Brighton Grill, 326, 328
Brigtsen, Frank, 263–64
Brillat-Savarin, Jean Anthelme, 229
Brinkley, Jimmy, 78, 93, 94–96, 286, 320
Bromberg, Bruce, 408–20, 425, 426–27
Bromberg, Eric, 252, 294, 297, 303, 305, 306–7, 345–47, 389, 408–12, 414–16, 419
Brooks, Mel, 80, 100
Brown, Ellen, 331
Brudnoy, David, 141
Bryan, Scott, 223, 416, 420
Bud’s, 319, 323, 324–25, 327–28, 339, 376
Bull Head Inn, The, 132, 133, 135
Burdel, Claudius, 55
Burke, David, 177, 178, 196, 197–98, 199–200, 202–7, 209, 385, 390, 400–401, 406, 417
Burros, Marian, 126, 160, 166, 291, 296, 406
Café California, 74
Café Luxembourg, 302, 407
cafe society, coining of term, 363
Caine, Michael, 120
California cuisine, 64, 284, 297, 298–301, 320n, 324, 328, 362
California Dish (Tower), 99, 351, 362, 377, 385
Capo, 3–4, 5, 6–7
Carême, Marie-Antoine, 28, 405
Carlin, Tom, 161, 163, 211, 230, 293–94, 305, 345
Carlson, Phil, 231, 233
Carson, Johnny, 120, 246
Castronovo, Frank, 416
Chanterelle, 42, 137, 143n, 167–72, 174–75, 333
Chapel, Alain, 141, 151, 213, 405
Chappellet, Molly, 274–75
Chardack, Helen, 102n, 191, 290, 295, 302, 303, 312–13
Charmer’s Market, 120–21
Chasen’s, 120
Château de La Napoule, 100–101
Chayette, Mark, 144, 161
Cheese Board, The, 38–39, 44
Chef Paul Prudhomme’s Louisiana Kitchen (Prudhomme), 266
chef porn, 129
Chefs Cuisiniers Club, 404–8, 419–20
Chefs from Hell, 394–403, 406
Chez Louis, 152
Chez Panisse, 31, 33–34, 37–39, 40, 42, 43–51, 78, 91, 92, 93, 98–99, 115, 116, 160, 162, 173, 191, 222, 225, 251, 267, 273, 293, 351, 354, 355, 358–60, 363, 364, 374, 377, 379, 380, 383–87