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Chefs, Drugs and Rock & Roll
- How Food Lovers, Free Spirits, Misfits and Wanderers Created a New American Profession
- Narrated by: Roger Wayne
- Length: 14 hrs and 34 mins
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Publisher's summary
Chefs, Drugs and Rock & Roll transports listeners back in time to witness the remarkable evolution of the American restaurant chef in the 1970s and 1980s. Andrew Friedman goes inside Chez Panisse and other Bay Area restaurants to show how the politically charged backdrop of Berkeley helped spark this new profession; into the historically underrated community of Los Angeles chefs, including a young Wolfgang Puck; and into the clash of cultures between established French chefs in New York City and the American game changers behind the Quilted Giraffe, River Café, and other storied establishments.
Along the way, the chefs, their struggles, their cliques, and, of course, their restaurants are brought to life in vivid, memorable detail. As the '80s unspool, we watch the profession evolve as American masters like Thomas Keller rise, and watch the genesis of a "chef nation" as chefs start crisscrossing the country for work and special events and legendary hangouts like Blue Ribbon become social focal points, all as the industry-altering Food Network shimmers on the horizon.
A (mostly) oral history told primarily in the words of the people who lived it - from writers like Ruth Reichl to chefs like Jeremiah Tower and Jonathan Waxman - Chefs, Drugs and Rock & Roll treats listeners to an unparalleled 360-degree re-creation of the industry and the times through the perspectives not only of the pioneering chefs but also of line cooks, front-of-house personnel, investors, and critics who had front-row seats to this extraordinary transformation.
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- Unabridged
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In 2007 chef Grant Achatz seemingly had it made. He had been named one of the best new chefs in America by Food & Wine in 2002, received the James Beard Foundation Rising Star Chef of the Year Award in 2003, and in 2005 he and Nick Kokonas opened the conceptually radical restaurant Alinea, which was named Best Restaurant in America by Gourmet magazine. Then, Achatz was diagnosed with stage IV squamous cell carcinoma - tongue cancer.
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A Tasteless World?
- By Exec. Chef 'Special K' on 03-18-14
By: Grant Achatz, and others
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Cooking as Fast as I Can
- A Chef’s Story of Family, Food, and Forgiveness
- By: Cat Cora
- Narrated by: Cassandra Campbell
- Length: 7 hrs and 55 mins
- Unabridged
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In Cooking as Fast as I Can, Cat Cora reveals, for the first time, coming-of-age experiences from early childhood sexual abuse to the realities of life as a lesbian in the Deep South. She shares how she found her passion in the kitchen and went on to attend the prestigious Culinary Institute of America and apprentice under Michelin-star chefs in France. After her big break as a cohost on the Food Network's Melting Pot, Cat broke barriers by becoming the first-ever female Iron Chef.
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Great listen for a chef
- By Nikki on 04-10-24
By: Cat Cora
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Gordon Ramsay
- On Top of the World
- By: Neil Simpson
- Narrated by: Richard Aspel
- Length: 9 hrs and 10 mins
- Unabridged
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Best known as the host of Fox's Hell's Kitchen and Kitchen Nightmares, Gordon Ramsay is one of the most driven, successful, and irate chefs around. He has thrown Hollywood actresses out of his restaurants and is notorious for his anger, but his food has been served to numerous heads of state, and he is one of only three chefs in England whose restaurant is rated at three Michelin stars. Sometimes hilarious and frequently heartbreaking, this is Gordon Ramsay’s full life, from tenements and poverty to top-notch restaurants and fame.
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Well Done
- By Stephanie curry on 01-30-15
By: Neil Simpson
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Knives at Dawn
- America's Quest for Culinary Glory at the Legendary Bocuse d'Or Competition
- By: Andrew Friedman
- Narrated by: Sean Runnette
- Length: 11 hrs and 6 mins
- Unabridged
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The Bocuse d'Or is the real-life Top Chef, a biannual cooking competition in France featuring teams from 24 countries vying for the top honors. Named after Paul Bocuse, one of the greatest, most influential living chefs, the Bocuse d'Or has become the most sophisticated and closely watched cook-off in the world. Ironically, though American cuisine now rates among the best in the world, a U.S. team has never placed among the top three in the competition.
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Fascinating for Foodies
- By Linda Zimmerman on 02-07-12
By: Andrew Friedman
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Waiter to the Rich and Shameless
- Confessions of a Five Star Beverly Hills Server
- By: Paul Hartford
- Narrated by: James Patrick Cronin
- Length: 10 hrs and 2 mins
- Unabridged
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Waiter to the Rich and Shameless is not just a peek into the secretive inner workings of a legendary five-star restaurant; it is not just a celebrity tell-all or a scathing corporate analysis. It is a top-tier waiter's personal coming-of-age story, an intimate look into the complicated challenges of serving in the country's most elite, Hollywood-centric dining room while fighting to maintain a sense of self and purpose.
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Not what I imagined
- By Autumn Larkin on 02-17-17
By: Paul Hartford
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Hotbox
- Inside Catering, the Food World's Riskiest Business
- By: Matt Lee, Ted Lee
- Narrated by: Matt Lee, Ted Lee
- Length: 7 hrs and 16 mins
- Unabridged
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Matt Lee and Ted Lee take on the competitive, wild world of high-end catering, exposing the secrets of a food business few home cooks or restaurant chefs ever experience.
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Needs to be a series!
- By Sallyterra on 04-27-19
By: Matt Lee, and others
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They Call Me Supermensch
- A Backstage Pass to the Amazing Worlds of Film, Food, and Rock'n'Roll
- By: Shep Gordon
- Narrated by: Shep Gordon
- Length: 9 hrs and 3 mins
- Unabridged
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Overall
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In the course of his legendary career as a manager, an agent, and a producer, Shep Gordon has worked with and befriended some of the biggest names in the entertainment industry, from Alice Cooper to Bette Davis, Raquel Welch to Groucho Marx, Blondie to Jimi Hendrix, Sylvester Stallone to Salvador Dali, Luther Vandross to Teddy Pendergrass. He is also credited with inventing the "celebrity chef" and has worked with Nobu Matsuhisa, Emeril Lagasse, Wolfgang Puck, Roger Vergé, and many others.
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It's like he's never seen the words before
- By Joe F. on 11-01-17
By: Shep Gordon
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What She Ate
- Six Remarkable Women and the Food That Tells Their Stories
- By: Laura Shapiro
- Narrated by: Kimberly Farr, Laura Shapiro
- Length: 10 hrs and 3 mins
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A beloved culinary historian's short takes on six famous women through the lens of food and cooking - what they ate and how their attitudes toward food offer surprising new insights into their lives. It's a lively and unpredictable array of women; what they have in common with one another (and us) is a powerful relationship with food.
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Interesting, but don't think the book's premise...
- By Jay Quintana on 09-15-17
By: Laura Shapiro
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Ritz and Escoffier
- The Hotelier, The Chef, and the Rise of the Leisure Class
- By: Luke Barr
- Narrated by: Stefan Rudnicki
- Length: 8 hrs and 38 mins
- Unabridged
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In early August 1889, César Ritz, a Swiss hotelier highly regarded for his exquisite taste, found himself at the Savoy Hotel in London. He had come at the request of Richard D'Oyly Carte, the financier of Gilbert & Sullivan's comic operas, who had modernized theater and was now looking to create the world's best hotel. D'Oyly Carte soon seduced Ritz to move to London with his team, which included Auguste Escoffier, the chef de cuisine known for his elevated, original dishes.
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Like Cesar Ritz, a real dandy
- By BenYL on 04-24-18
By: Luke Barr
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The Most Spectacular Restaurant in the World
- The Twin Towers, Windows on the World, and the Rebirth of New York
- By: Tom Roston
- Narrated by: Richard Ferrone
- Length: 13 hrs and 5 mins
- Unabridged
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In the 1970s, New York City was plagued by crime, filth, and an ineffective government. The city was falling apart, and even the newly constructed World Trade Center threatened to be a fiasco. But in April 1976, a quarter-mile up on the 107th floor of the North Tower, a new restaurant called Windows on the World opened its doors - a glittering sign that New York wasn't done just yet. In The Most Spectacular Restaurant in the World, journalist Tom Roston tells the complete history of this incredible restaurant, from its stunning $14-million opening to 9/11 and its tragic end.
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New Yorkers Must Listen
- By Thomas on 09-20-19
By: Tom Roston
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Paris to the Moon
- By: Adam Gopnik
- Narrated by: Adam Gopnik
- Length: 4 hrs and 44 mins
- Abridged
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Paris. The name alone conjures images of chestnut-lined boulevards, sidewalk cafés, breathtaking façades around every corner: in short, an exquisite romanticism that has captured the American imagination for as long as there have been Americans.
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Wish this wasn't abridged!!
- By Sarah D. on 03-25-17
By: Adam Gopnik
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The Tastemakers
- Why We’re Crazy for Cupcakes but Fed Up with Fondue (Plus Baconomics, Superfoods, and Other Secrets from the World of Food Trends)
- By: David Sax
- Narrated by: David Sax
- Length: 10 hrs and 52 mins
- Unabridged
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In this eye-opening, witty work of reportage, David Sax uncovers the world of food trends: Where they come from, how they grow, and where they end up. Traveling from the South Carolina rice plot of America’s premier grain guru to Chicago’s gluttonous Baconfest, Sax reveals a world of influence, money, and activism that helps decide what goes on your plate.
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Informative - Engaging - Entertaining!
- By Rena on 09-01-14
By: David Sax
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From the chef behind Momofuku and star of Netflix’s Ugly Delicious—an intimate account of the making of a chef, the story of the modern restaurant world that he helped shape, and how he discovered that success can be much harder to understand than failure. Full of grace, candor, grit, and humor, Eat a Peach chronicles David Chang’s switchback path. Along the way, Chang gives us a penetrating look at restaurant life, in which he balances his deep love for the kitchen with unflinching honesty about the industry’s history of brutishness and its uncertain future.
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In an industry where celebrity chefs are known as much for their salty talk and quick tempers as their food, Eric Ripert stands out. The winner of four James Beard Awards, co-owner and chef of a world-renowned restaurant, and recipient of countless Michelin stars, Ripert embodies elegance and culinary perfection. But before the accolades, before he even knew how to make a proper hollandaise sauce, Eric Ripert was a lonely young boy in the south of France whose life was falling apart.
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Every aspiring cook needs to read this
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Notes from a Young Black Chef
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By the time he was 27 years old, Kwame Onwuachi had opened - and closed - one of the most talked-about restaurants in America. He had launched his own catering company with $20,000 that he made from selling candy on the subway, yet he’d been told he would never make it on television because his cooking wasn’t “Southern” enough. In this inspiring memoir about the intersection of race, fame, and food, he shares the remarkable story of his culinary coming-of-age.
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DC should be proud to have Chef Kwame
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Bone in the Throat
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When up-and-coming chef Tommy Pagana settles for a less than glamorous stint at his uncle's restaurant in Manhattan's Little Italy, he unwittingly finds himself a partner in big-time crime. And when the mob decides to use the kitchen for a murder, nothing Tommy learned in cooking school has prepared him for what happens next. With the FBI on one side and his eccentric wise guy superiors on the other, Tommy has to struggle to do right by his conscience and avoid getting killed in the meantime....
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Very unique culinary-based mafia story
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By: Anthony Bourdain
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Medium Raw
- A Bloody Valentine to the World of Food and the People Who Cook
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In the 10 years since his classic Kitchen Confidential first alerted us to the idiosyncrasies and lurking perils of eating out, much has changed for the subculture of chefs and cooks, for the restaurant business and for Anthony Bourdain. Medium Raw explores those changes, tracking Bourdain's strange and unexpected voyage from journeyman cook to globe-traveling professional eater and drinker, and even to fatherhood. Bourdain takes no prisoners as he dissects what he's seen.
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Surprisingly tender.
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What listeners say about Chefs, Drugs and Rock & Roll
Average customer ratingsReviews - Please select the tabs below to change the source of reviews.
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Overall
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- Linda
- 04-22-18
I Was There
Would you recommend this audiobook to a friend? If so, why?
I would recommend this book to anyone interested in food and restaurants and food history. It's very well written, The food scene in LA was very exciting during this time.
What did you like best about this story?
I was in LA and part of the food, food writing and restaurant industry from the late 70's through the 80's. The book is well researched, but I can think of a couple of LA people that I'm sorry aren't included. Nevertheless, to read about the evolution of dining and eating as an art and the emergence of chefs as celebrities makes this book a fascinating page turner.
What didn’t you like about Roger Wayne’s performance?
I wish these narrators would do more research on pronunciation. I cringed every time I heard a person's name or food mispronounced...escpecially the French terms. How hard could it be to do a little checking before you get into the recording booth?
Was this a book you wanted to listen to all in one sitting?
No. It's too long, but very fun to listen to.
Any additional comments?
I bought the hard copy and was happy I did, because there are footnotes that are never part of the narration that enhance this author's work. Details that are interesting to the whole story and people involved are missing from the narration because of the lack of footnote narration.
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4 people found this helpful
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- Captain Carl
- 03-22-18
loved it
What a great trip down memory lane. I was in the kitchen at Michael's, Trumps, and Spago through all of that. It was a madhouse but what an adventure. the only thing I struggled with was the narrator's horrific pronunciations of French culinary terms. Noteworthy are poissionier, cuisinier and garde manger. Loved it nonetheless.
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- S. C. Johnson
- 10-20-23
Totally loved
Gave me insight into all the chefs I’ve grown to admire. It was intriguing to hear the stories behind the beginning of the celebrity chef scene.
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- Michael B.
- 07-03-18
great
well written
great read
well done
very much enjoyed the true stories
cant wait to read the follow
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2 people found this helpful
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- Salvatore Raguso
- 01-31-22
Good Book
For me, the book itself is awesome. The narration, on the other hand, leaves something to be desired. I know I'm probably nit-picking, but some prep on the part of the narrator and producers is necessary. Mispronunciation throughout drove me crazy; names of people, places and dishes inclusive. That said, I enjoyed this book very much.
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- Tara Ransfer
- 10-16-22
Great History
I enjoyed this throughly! Unfortunate title right now, in the era of younger chefs that won’t pick it up thinking it’s going to glorify an unhealthy culinary life. I learned a lot from the 70’s and 80’s and actually lived the 90’s (actually still do what I do) in the San Francisco Bay Area. I knew the real people and it was a joy to see the history they built on from New York. I forgotten more than I realized. This is the era right before Food Network built celebrity chefs.
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- Amazon Customer
- 03-06-21
The reading performance is very hard to ignore
The stories are meaningful, entertaining, & seem well documented for an oral history.
Before purchasing this recording, I assumed the reviewers were nitpicking with their commentary on the performer's pronunciation & characterizations. I owe those reviewers a public apology.
It is stunning that any editorial team would allow this recording to be released. The author should pursue legal action.
I am a chef of the age of those profiled. I have known & still count several of the protagonists as friends. The spirit of those times is well captured. The events described , at least the ones I have first-hand knowledge of, are reported accurately. However, most of the main characters come off as far better people and in some cases better chefs than they actually were/are. As seems to be the case in most walks of life, it is hard to be a ground breaking success without being a bit of an animal. I think the author glosses over this idea due to a mild case of hero worship.
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- Colin Snyder
- 10-04-20
the industry in it's early years
if you have any hopes of making it in the service industry... be it chef, server, bartender...etc. it is good to know where the humble beginnings started and paved the way for you! this book can give those insights. amongst countless other
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- Tyler Kyle Boyle
- 04-17-24
Amazing book!!
An absolutely fantastic book on American chefs from the 70’s and 80’s. As a chef I find my self constantly returning to this book for inspiration.
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- auser
- 09-15-18
Interesting history, ok reading performance
The story is interesting, if you care about the subject. There’s a bit of repetition of quotations, close in time, which strikes the listener as odd, because they’re all specifically worded. (Maybe they were too good to use just once?) But otherwise the book takes a nice twisting path through contemporary American restaurant history.
The performance is just fine. All of the women’s “voices” are essentially identical and a little whiny. Accents drop out here and there, and some are unidentifiable. Names are sometimes mispronounced. All fine. But the cooking terms and food names are often wrong (e.g., abalone becomes a-beh-lon). This is a book partially about food, and you get the feeling the performer didn’t bother even to look up the words he didn’t know. Some of common English words are also mispronounced—very strange for professional voice work, and somewhat jarring for the listener.
In sum, the story is good and the performance passable. I’m not sorry I bought it and spent time on it.
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1 person found this helpful