Chefs, Drugs and Rock 'n' Roll
How Food Lovers, Free Spirits, Misfits and Wanderers Created a New American Profession
Ecco Press 2018
New Books in American StudiesNew Books in Arts & LettersNew Books in FoodNew Books in HistoryNew Books in Peoples & PlacesNew Books in Politics & SocietyNew Books in Popular CultureNew Books Network March 5, 2018 Allen Salkin
I first really got to know Andrew Friedman after the death of our mutual friend, the great food writer Josh Ozersky. Andrew is a widely respected food writer who has collaborated on numerous landmark cookbooks and chef memoirs. Now his labor of love, Chefs, Drugs and Rock & Roll: How Food Lovers, Free Spirits, Misfits and Wanderers Created a New American Profession (Ecco Press, 2018), is making waves in the industry. Friedman charts a course starting in the mid 1960s and winding up in the early 1990s during which the profession of cheffing became what it is today: Respectable. But what a hot, heavy, up and down journey to get there! We conducted this interview on the front sun deck of a beautiful house in Silverlake, Los Angeles.