{"product_id":"to-the-bone-9780770434168","title":"To the Bone","description":"\u003cp\u003eIn this meditation on the culinary life that blends elements of memoir and cookbook  Paul Liebrandt shares the story of his own struggle to become a chef and define his personal style.  To the Bone is Liebrandts exploration of his culinary roots and creative development. At fifteen  he began his foray into the restaurant world and soon found himself cooking in the finest dining temples of London  Paris  and ultimately  New York. Taking inspiration from the methods and menus of Marco Pierre White  Raymond Blanc  Jean-Georges Vongerichten  and Pierre Gagnaire  Liebrandt dedicated himself to learning his craft for close to a decade. Then  at New York Citys Atlas  he announced himself as a worldclass talent  putting his hard-earned technique to the test with a startlingly personal cuisine. He continued to further his reputation at restaurants such as Gilt  Corton  and now the Elm  becoming known for a singular  graphic style that has captured the publics imagination and earned him the respect of his peers.  Punctuated throughout with dishes that mark the stages of his personal and professional life  all of them captured in breathtaking color photography  this is Liebrandts literary tasting menu  a portrait of a chef putting it together and constantly pushing himself to challenge the way he  and we  think about the possibilities of food.\u003c\/p\u003e","brand":"My Store","offers":[{"title":"Default Title","offer_id":45646823096373,"sku":"ByrdShop_0770434169","price":21.07,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0627\/8139\/0901\/files\/9780770434168.jpg?v=1781678865","url":"https:\/\/atxbooks.com\/products\/to-the-bone-9780770434168","provider":"ATX Books","version":"1.0","type":"link"}