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Clarkson Potter
January 2013
On Sale: January 5, 2013
288 pages
ISBN: 0770434169
EAN: 9780770434168
Kindle: B00AXIZ428
Hardcover / e-Book
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Cookbooks
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.
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