We're going back in time, to the 1970’s and the beginning of the American restaurant revolution. It was a time when young, talented chefs started opening restaurants that didn’t feel bound to tradition. It was when cooking first became cool, and writer Andrew Friedman says the energy at that time was palpable. Friedman runs a website about chefs called Toqueland and wrote the book Chefs, Drugs, and Rock n Roll, which documents this special era in American culinary history. Contributor Russ Parsons talked to Friedman about it.
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