Burn the Ice

Name: Burn the Ice
Brand: Penguin Random House Audio Publishing Group
SKU: 02220201

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2284173Burn the Icehttps://www.gandhi.com.mx/burn-the-ice-9781984888884/phttps://gandhi.vtexassets.com/arquivos/ids/3970777/bf300948-9a58-4351-bf32-910880269d4a.jpg?v=638386153419130000387387MXNPenguin Random House Audio Publishing GroupInStock/Audiolibros/"Inspiring"Danny Meyer, CEO, Union Square Hospitality Group; Founder, Shake Shack; and author, Setting the TableJames Beard Award-winning food journalist Kevin Alexander traces an exhilarating golden age in American diningOver 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 culinary television hosts like Anthony Bourdain inspired a generation to use food as the lens for different cultures. It seemed, for a moment, like a glorious belle epoque of eating and drinking in America. And then it was over.To tell this story, Alexander journeys through the travails and triumphs of a number of key chefs, bartenders, and activists, as well as restaurants and neighborhoods whose fortunes were made during this veritable gold rush--including Gabriel Rucker, an originator of the 2006 Portland restaurant scene; Tom Colicchio of Gramercy Tavern and Top Chef fame; as well as hugely influential figures, such as André Prince Jeffries of Princes Hot Chicken Shack in Nashville; and Carolina barbecue pitmaster Rodney Scott.He writes with rare energy, telling a distinctly American story, at once timeless and cutting-edge, about unbridled creativity and ravenous ambition. To "burn the ice" means to melt down whatever remains in a kitchens ice machine at the end of the night. Or, at the bar, to melt the ice if someone has broken a glass in the well. It is both an end and a beginning. It is the firsthand story of a revolution in how Americans eat and drink....2220201Burn the Ice387387https://www.gandhi.com.mx/burn-the-ice-9781984888884/phttps://gandhi.vtexassets.com/arquivos/ids/3970777/bf300948-9a58-4351-bf32-910880269d4a.jpg?v=638386153419130000InStockMXN99999DIAudiolibro20199781984888884_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9781984888884_InspiringDanny Meyer, CEO, Union Square Hospitality Group; Founder, Shake Shack; and author, Setting the TableJames Beard Award-winning food journalist Kevin Alexander traces an exhilarating golden age in American diningOver 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 culinary television hosts like Anthony Bourdain inspired a generation to use food as the lens for different cultures. It seemed, for a moment, like a glorious belle epoque of eating and drinking in America. And then it was over.To tell this story, Alexander journeys through the travails and triumphs of a number of key chefs, bartenders, and activists, as well as restaurants and neighborhoods whose fortunes were made during this veritable gold rush--including Gabriel Rucker, an originator of the 2006 Portland restaurant scene; Tom Colicchio of Gramercy Tavern and Top Chef fame; as well as hugely influential figures, such as André Prince Jeffries of Princes Hot Chicken Shack in Nashville; and Carolina barbecue pitmaster Rodney Scott.He writes with rare energy, telling a distinctly American story, at once timeless and cutting-edge, about unbridled creativity and ravenous ambition. To burn the ice means to melt down whatever remains in a kitchens ice machine at the end of the night. Or, at the bar, to melt the ice if someone has broken a glass in the well. It is both an end and a beginning. It is the firsthand story of a revolution in how Americans eat and drink.(*_*)9781984888884_"Inspiring"Danny Meyer, CEO, Union Square Hospitality Group; Founder, Shake Shack; and author, Setting the TableJames Beard Award-winning food journalist Kevin Alexander traces an exhilarating golden age in American diningOver 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 culinary television hosts like Anthony Bourdain inspired a generation to use food as the lens for different cultures. It seemed, for a moment, like a glorious belle epoque of eating and drinking in America. And then it was over.To tell this story, Alexander journeys through the travails and triumphs of a number of key chefs, bartenders, and activists, as well as restaurants and neighborhoods whose fortunes were made during this veritable gold rush--including Gabriel Rucker, an originator of the 2006 Portland restaurant scene; Tom Colicchio of Gramercy Tavern and Top Chef fame; as well as hugely influential figures, such as André Prince Jeffries of Princes Hot Chicken Shack in Nashville; and Carolina barbecue pitmaster Rodney Scott.He writes with rare energy, telling a distinctly American story, at once timeless and cutting-edge, about unbridled creativity and ravenous ambition. To "burn the ice" means to melt down whatever remains in a kitchens ice machine at the end of the night. Or, at the bar, to melt the ice if someone has broken a glass in the well. It is both an end and a beginning. It is the firsthand story of a revolution in how Americans eat and drink....9781984888884_Penguin Random House Audio Publishing Groupaudiolibro_269bd78b-5d54-36aa-8007-83f2e4f1bd30_9781984888884;9781984888884_9781984888884Kevin AlexanderInglésMéxicoNoMINUTE2019-07-09T00:00:00+00:00Penguin Random House Audio Publishing Group