Here's an excerpt from New York chef Paul Liebrandt's upcoming culinary memoir, To the Bone, co-written with Andrew Friedman and with an intro by British chef Heston Blumenthal. The chapter begins: "The more I think on it, the more I regard The Food in near-religious terms." Liebrandt goes on the chronicle his childhood, which he says was "bereft of anything resembling fine dining." Rather it was stolen glimpses of what food could be: illicitly eaten berries from a school bush, a market rife with fresh fish and prostitutes, and snacks eaten between episodes of a marathon Star Wars viewing he saw with his dad. The chapter also includes memories of his first ever restaurant job at a place called New York, New York. He was a dishwasher; there were boobs sightings.
Liebrandt's book doesn't come out until December 3 (pre-order on Amazon); in the meantime, his Brooklyn restaurant the Elm just opened. Below, an excerpt from To the Bone:
Excerpt: To the Bone by Paul Liebrandt and Andrew Friedman
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