To the Bone

While many chefs make their first forays into the culinary arts in college, chef Liebrandt (recipient of two Michelin stars, co-owner of the Elm restaurant in Brooklyn, and star of the HBO documentary A Matter of Taste: Serving up Paul Liebrandt) decided at the age of 16 that he wanted to be where the action was. For almost two years at the London restaurant L'Escargot, he worked and lived with other chefs, mastering dishes such as pommes soufflé and tortellini. Liebrandt's experiences taught him that he was a gifted cook and motivated him to seek out those whom he could learn from (including Marco Pierre White, Raymond Blanc, Jean-Georges Vongerichten, and Pierre Gagnaire) as he grew to become a chef in his own right. Breathtaking photos (as much as art as they are food) are included, along with recipes such as duck leg torte and green-apple wasabi sorbet. Liebrandt's writing style is approachable, and whether readers enjoy upscale dining or just a good biography, they'll find the tale of this chef's rise to fame an entertaining and engaging read.