An interesting history of the American restaurant and cooking scene mostly from the 1970's and 80's. Friedman did a LOT of interviews and uncovered the ideas behind "American" cooking as it intersected with classical French cuisine and the fresher ideas of people who wanted food prepared in a more simple manner and ingredients that were fresh and maybe locally sourced. This is, perhaps, too much of a simplification but lots of people were breaking out of old molds and trying new things. Many with great success, at least for a time. Being a great chef and having a dedicated following doesn't always translate into financial success. The business aspects aren't always strong in many whose talents focus on the creative aspects. Don't look for recipes here, this is about the people behind the movement.
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