Burn The Ice: The American Culinary Revolution And Its End
ISBN: 0525558020
EAN13: 9780525558026
Language: English
Release Date: Jul 9, 2019
Pages: 320
Dimensions: 0.81" H x 9.25" L x 6.13" W
Weight: 1.25 lbs.
Format: Hardcover
Select Format Format: Hardcover Select Conditions Condition: Good


Format: Hardcover

Condition: Good

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Book Overview

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Inspiring--Danny Meyer, CEO, Union Square Hospitality Group; Founder, Shake Shack; and author, Setting the Table

James Beard Award-winning food journalist Kevin Alexander traces an exhilarating golden age in American dining--with a new Afterword addressing the devastating consequences of the coronavirus pandemic on the restaurant industry

Over the past decade, Kevin Alexander saw American dining turned on its head. Starting in 2006, the food world underwent a transformation as the established gatekeepers of American culinary creativity in New York City and the Bay Area were forced to contend with Portland, Oregon. Its new, no-holds-barred, casual fine-dining style became a template for other cities, and a culinary revolution swept across America. Traditional ramen shops opened in Oklahoma City. Craft cocktail speakeasies appeared in Boise. Poke bowls sprung up in Omaha. Entire neighborhoods, like Williamsburg in Brooklyn, and cities like Austin, were suddenly unrecognizable to long-term residents, their names becoming shorthand for the so-called hipster movement. At the same time, new media companies such as Eater and Serious Eats launched to chronicle and cater to this developing scene, transforming nascent star chefs into proper celebrities. Emerging Read More chevron_right

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