The Chicago Way: An Oral History of Chicago Dining
Idioma: inglés
Editorial: Surrey Books,U.S., 2026
- Tapa dura
- Usado
Librería: World of Books (was SecondSale), Montgomery, IL, Estados Unidos de AmericaWorld of Books (was SecondSale)
Vendedor de IberLibro desde 20 de diciembre de 2007
Condición: Usado - Bueno
EUR 23,87
Cantidad disponible: 1 disponible
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"[A] must-read for Chicago?s foodies."? Publishers WeeklyThe untold stories behind Chicago's globally celebrated culinary scene?from revolutionary chefs to kitchen disasters to public uproars to Michelin stars, told by the cooks, servers, restaurateurs, critics, dreamers, and rebels who built America's most fearless food city.Whether serious destination diners, weekend visitors, or fans of The Bear, everyone knows Chicago has long outgrown its mid-twentieth-century reputation as a steak-and-potatoes town. The last fifty years have seen it explode into world prominence as one of America?s best places to eat?and ground zero of some of America?s greatest cooking. When Michelin first started awarding stars in the United States, they selected Chicago as one of the first cities so recognized. But the story of this ascendency?and of nationally famed chefs like Rick Bayless, Charlie Trotter, Grant Achatz, Stephanie Izard, and many others?has never been fully revealed in all its messy, dramatic, high-energy glory.The Chicago Way traces Chicago?s growth as a dining capital over the past fifty-plus years through an oral history made up of the voices of those who led, drove, and otherwise took part in that transformation. Readers will learn how the city?s diners (and millions of happily sated visitors) grew to love new and more adventurous ways of eating, from hot dogs with foie gras to molecular gastronomy. These first-person accounts show how restaurants played a key role in transforming the city?s culture, creating hot new neighborhoods?before sometimes getting priced out of them?and driving economic growth not just downtown, but increasingly into its kaleidoscopically diverse neighborhoods. This is a dynamic plunge into the chaos and glory of the restaurant world, charged with the unfiltered voices of the men and women who helped make Chicago?s food culture what it is today. Focusing on real estate, finance, and economics as well as food and creativity, these insider accounts together tell a powerful story about the essential influence of Chicago chefs and restaurants on contemporary American cuisine that will appeal to everyone interested in food, restaurants, and dining.James Beard Award?winning Michael Gebert has written for decades about hundreds of Chicago food figures from every background, and in The Chicago Way, he includes contributions from national celebrities such as Top Chef winners Stephanie Izard and Joe Flamm, Alinea chef Grant Achatz, and Michelin-starred chef and author Lane Regan, among many other notables. His vast network and deep knowledge are reflected in the scores of both famed and unsung food professionals included here, arrayed into a narrative mosaic that reveals the stories behind the story of Chicago?s greatest, most important, and most memorable places to eat food. …
N° de ref. del artículo 00105242788
- Título
- The Chicago Way: An Oral History of Chicago Dining
- Autor
- Michael Gebert
- Editorial
- Surrey Books,U.S.
- Año de publicación
- 2026
- Estado
- Very Good
- Encuadernación
- Hardback
- Idioma
- inglés
- ISBN 10
- 1572843608
- ISBN 13
- 9781572843608
"[A] must-read for Chicago’s foodies."― Publishers Weekly
The untold stories behind Chicago's globally celebrated culinary scene―from revolutionary chefs to kitchen disasters to public uproars to Michelin stars, told by the cooks, servers, restaurateurs, critics, dreamers, and rebels who built America's most fearless food city.
Whether serious destination diners, weekend visitors, or fans of The Bear, everyone knows Chicago has long outgrown its mid-twentieth-century reputation as a steak-and-potatoes town. The last fifty years have seen it explode into world prominence as one of America’s best places to eat―and ground zero of some of America’s greatest cooking. When Michelin first started awarding stars in the United States, they selected Chicago as one of the first cities so recognized. But the story of this ascendency―and of nationally famed chefs like Rick Bayless, Charlie Trotter, Grant Achatz, Stephanie Izard, and many others―has never been fully revealed in all its messy, dramatic, high-energy glory.
The Chicago Way traces Chicago’s growth as a dining capital over the past fifty-plus years through an oral history made up of the voices of those who led, drove, and otherwise took part in that transformation. Readers will learn how the city’s diners (and millions of happily sated visitors) grew to love new and more adventurous ways of eating, from hot dogs with foie gras to molecular gastronomy. These first-person accounts show how restaurants played a key role in transforming the city’s culture, creating hot new neighborhoods―before sometimes getting priced out of them―and driving economic growth not just downtown, but increasingly into its kaleidoscopically diverse neighborhoods.
This is a dynamic plunge into the chaos and glory of the restaurant world, charged with the unfiltered voices of the men and women who helped make Chicago’s food culture what it is today. Focusing on real estate, finance, and economics as well as food and creativity, these insider accounts together tell a powerful story about the essential influence of Chicago chefs and restaurants on contemporary American cuisine that will appeal to everyone interested in food, restaurants, and dining.
James Beard Award–winning Michael Gebert has written for decades about hundreds of Chicago food figures from every background, and in The Chicago Way, he includes contributions from national celebrities such as Top Chef winners Stephanie Izard and Joe Flamm, Alinea chef Grant Achatz, and Michelin-starred chef and author Lane Regan, among many other notables. His vast network and deep knowledge are reflected in the scores of both famed and unsung food professionals included here, arrayed into a narrative mosaic that reveals the stories behind the story of Chicago’s greatest, most important, and most memorable places to eat food.
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Acerca del autor
Michael Gebert is the editor of Fooditor and a James Beard Award-winning food writer and video producer. He was also an editor of Grub Street Chicago, a contributor to publications such as Chicago magazine and the Chicago Reader, and a founder of the online culinary chat site LTHForum. He has covered the food scene in Chicago in depth for nearly two decades. He lives in Chicago, IL.
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World of Books (was SecondSale)
Montgomery, IL, Estados Unidos de America
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Founded in 2002, World of Books is a leading online destination for buying and selling both preloved and new books, committed to making sustainable reading accessible to all. With a mission to help people read more and waste less, World of Books offers a huge range of affordable, high-quality books — giving both new and preloved titles a second life. The company also operates World of Books – Sell Your Books, an easy-to-use platform that allows customers to trade in unwanted books for cash, helping to keep books in circulation while promoting sustainability. As a Certified B Corp, World of Books is driven by a vision to become the world’s largest and most sustainable dedicated online bookstore. The company measures its success through the positive environmental impact it creates, the value it provides to customers, and its ability to operate profitably while supporting its sustainable mission …
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