OUR TOP CHEFS AS YOU’VE NEVER HEARD THEM BEFORE

GET ANDREW’S LATEST BOOK:

Chefs, Drugs and Rock & Roll: How Food Lovers, Free Spirits, Misfits and Wanderers Created a New American Profession

Andrew's most recent book is a true labor-of-love. To write this definitive history of the evolution of the American chef in the 1970s and 1980s, he spent five years traveling the United States, interviewing more than 200 culinary legends and other industry figures. The Wall Street Journal calls Chefs, Drugs, and Rock & Roll "back-story heaven ... as irresistible as a bowl of house-made chips," and legendary food writer Ruth Reichl raves, "the depth of research is quite astonishing. I haven’t read anything like it.”