Background
Andrew Friedman was born in 1967.
3575 Main Hwy, Miami, FL 33133, United States
Andrew Friedman studied at Ransom Everglades High School from 1979 to 1985.
116th St & Broadway, New York, NY 10027, United States
Andrew Friedman was a student at Columbia University in the City of New York, New York, earning a Bachelor of Arts in English.
462 Broadway, New York, NY 10013, United States
Andrew is a graduate of the International Culinary Center's "La Technique" cooking program.
Andrew Friedman with his book - Chefs, Drugs and Rock & Roll, published in 2018.
(As in his award-winning Alfred Portale's Gotham Bar and G...)
As in his award-winning Alfred Portale's Gotham Bar and Grill Cookbook, Alfred Portale's 12 Seasons Cookbook provides instructions for planning ahead and for how to vary or expand recipes to accommodate ingredients availability and seasonality. He also includes essays on favorite foods and techniques, tips on preserving, advice on what to drink, and suggestions for thematic menus. Brought to breathtaking life with more than one hundred full-color photographs, Alfred Portale's 12 Seasons Cookbook captures the glory and possibility of every month of the year.
https://www.amazon.com/Alfred-Portales-Twelve-Seasons-Cookbook/dp/0767906063
2000
(Some of the nation's best chefs contribute recipes and ad...)
Some of the nation's best chefs contribute recipes and advice to this guide to eating well on a budget based on a popular cooking segment of CBS's Saturday Early Show.
https://www.amazon.co.uk/Chef-Shoestring-Delicious-Easy-Budget/dp/0743200721
2001
(In Tom Valenti's Soups, Stews, and One-Pot Meals, Valenti...)
In Tom Valenti's Soups, Stews, and One-Pot Meals, Valenti and co-author Andrew Friedman dish up the flavor all the readers come to expect from a New York chef, without any of the fuss. This is food that gets better a day or two after it's made, food to make on the weekend and savor throughout a busy week, food that is perfect for dinner parties and family celebrations. Here are 125 realistic recipes for the home cook - most made in one pot - and all based on the fact that the right ingredients, left alone to cook in a single vessel with virtually no intervention from the cook, steadily build glorious flavor and leave far fewer pots to clean.
https://www.amazon.ca/Valentis-Soups-Stews-One-Pot-Meals/dp/0743243757
2003
(Pino Luongo, prolific and irrepressible restaurateur and ...)
Pino Luongo, prolific and irrepressible restaurateur and author of A Tuscan in the Kitchen and Simply Tuscan, has written a highly personal, completely innovative take on the food of his native region. For more than two decades, Pino Luongo has been one of New York City’s most renowned restaurateurs. Inspired by the many culinary crosscurrents in this most cosmopolitan of cities, he has devised an original version of the food of Tuscany that draws on ingredients and inspiration from Italy, America, and even Asia. Based on dishes served in Pino Luongo’s popular and acclaimed restaurants as well as recipes he has created at home through improvisation, La Mia Cucina Toscana will delight anyone interested in exploring something new from one of Tuscany’s favorite sons.
https://www.amazon.com/Mia-Cucina-Toscana-Tuscan-America/dp/0767911946
2003
(From Salt-Crusted Salmon to Spicy Moroccan Swordfish, Go ...)
From Salt-Crusted Salmon to Spicy Moroccan Swordfish, Go Fish shows how the mild but nuanced flavors of fish, married with a chef's palette of herbs and spices, can yield a wide range of dinner-table masterpieces. Go Fish delivers more than 100 seafood recipes infused with flavor, style, and simplicity. Melt-in-your-mouth appetizers, hearty chowders, perfect pastas and risottos, and aromatic main courses are matched with sides and desserts that complete the seafood-centered feast. Whether presenting vibrant adaptations of time-honored classics like New England Clam Chowder or bold signature dishes like Salmon Steak with Ginger Chili Glaze, Tourondel reveals how sophisticated seafood cuisine can be prepared with accessible ingredients and uncomplicated techniques.
https://www.amazon.com/Go-Fish-Fresh-American-Seafood/dp/0471445940
2004
(A collection of recipes from the executive chef's New Yor...)
A collection of recipes from the executive chef's New York restaurant, Judson Grill, provides three theme menus, a special-occasion menu, and additional suggestions for each season of the year, in a volume that includes such options as Potato-Crusted Crab Cakes and a restaurant classic known as "The Chicken."
https://www.amazon.com/Inspired-Ingredients-Market-Favorites-Three-Star/dp/0743243870
2004
(At the center of Alfred Portale Simple Pleasures are elem...)
At the center of Alfred Portale Simple Pleasures are elemental main courses such as Roast Cod with a New England Chowder Sauce, Filet Mignon with Madeira Sauce, and Sautéed Chicken Breasts with Button Mushrooms and Sage. Along with the recipes, Portale offers pairing suggestions for building a menu, variations for adapting recipes according to season and personal taste, and flavor-building instructions on how to accent a dish with extravagant extras such as caviar or everyday additions such as flavored oils. In other words, home cooks will learn how to add a Gotham-inspired twist to their own favorite recipes.
https://www.amazon.com/Alfred-Portale-Simple-Pleasures-Acclaimed/dp/0060535024
2004
(Nightly Specials shows home cooks how the restaurant and ...)
Nightly Specials shows home cooks how the restaurant and home cooking can meet. Acclaimed New York chef and host of the Travel Channel's Epicurious, Michael Lomonaco, along with award-winning food writer Andrew Friedman, offer up 125 recipes that use fresh and spontaneous ingredients to create innovative starters, salads, entrees, sides, and desserts. All the recipes are simple, loosely improvised dishes that will inspire home cooks to be flexible and remain open to each day's culinary possibilities. Best of all they can be selected at the last minute and cooked successfully in relatively little time. No matter what the season or occasion, you'll find the perfect recipe in Nightly Specials.
https://www.amazon.com/Nightly-Specials-Recipes-Spontaneous-Creative/dp/0060555629
2004
(New York City’s best-known steakhouse chef brings restaur...)
New York City’s best-known steakhouse chef brings restaurant-caliber cooking to the home kitchen with his creative spin on America’s classic cuisine, featuring a wide array of seafood, chicken, steaks, and chops, plus a host of scene-stealing appetizers, side dishes, drinks, and desserts. With The New American Steakhouse Cookbook, you can bring the best of America’s favorite restaurant dining experience home.
https://www.amazon.com/New-American-Steakhouse-Cookbook-Potatoes/dp/0767919432
2005
(In this long-awaited cookbook, Brennan shares his approac...)
In this long-awaited cookbook, Brennan shares his approach to what he calls "artisanal cooking," reflecting a devotion to detail and reverence for the freshest ingredients, simple presentations, and an inspired blend of tradition and creativity, all of which leads to memorable meals at home. Artisanal Cooking features 150 tantalizing recipes ranging from hors d'oeuvres and entrees to desserts, including Brennan's signature cheesecake and Chocolate Fondue. Taking pleasure in the ingredients and the process makes cooking - and sharing the results - a joy.
https://www.amazon.com/Artisanal-Cooking-Shares-Passion-Handcrafting/dp/0764568221
2005
(From Gabrielle Hamilton on hiring a blind line cook to Mi...)
From Gabrielle Hamilton on hiring a blind line cook to Michel Richard on rescuing a wrecked cake to Eric Ripert on being the clumsiest waiter in the room, these behind-the-scenes accounts are as wildly entertaining as they are revealing. With a great, new piece by Jamie Oliver, Don't Try This at Home is a delicious reminder that even the chefs we most admire aren't always perfect-and a hilarious must-have for anyone who's ever burned dinner.
https://www.amazon.com/Dont-Try-This-Home-Catastrophes/dp/1596911573
2005
(Jimmy Bradley’s inviting and spirited take on food comes ...)
Jimmy Bradley’s inviting and spirited take on food comes alive every night at The Red Cat, a convivial American restaurant that has anchored New York City’s Chelsea district since 1999. The Red Cat Cookbook is more than just a collection of fabulous recipes - it’s Bradley’s unique take on feeding loved ones and making guests feel at home, and it’s for everyone who wants the home to be as warm and welcoming as The Red Cat.
https://www.amazon.com/gp/product/1400082811/?tag=2022091-20
2006
(For over 28 years and from two different New York City lo...)
For over 28 years and from two different New York City locations, Chanterelle has broken the boundaries of French cooking, winning over such fans as Gael Greene, Richard Avedon, Keith Haring, and Malcolm Forbes along the way. Now, co-owner and co-founder Waltuck invites you into his bustling kitchen with a sumptuously illustrated cookbook chock-full of the recipes that have made Chanterelle a destination restaurant of international stature. From their signature Seafood Sausage and other fish and shellfish creations to salads and first courses, poultry and rabbit, meat and game, side dishes, and desserts, the book simply overflows with nouvelle cuisine classics. A must for anyone who has ever had the pleasure of dining there - and perfect for professionals and the armchair market - Chanterelle is a cookbook to savor.
https://www.amazon.com/gp/product/1561589616/?tag=2022091-20
2006
(At Michy’s, acclaimed as Miami’s best restaurant, Michell...)
At Michy’s, acclaimed as Miami’s best restaurant, Michelle Bernstein is building a national following for her fresh new take on Latin cuisine. Born and raised by a food-loving Argentinean mother in Miami, Michelle grew up fluent in Spanish and steeped in the city’s cosmopolitan, Latin-influenced culture. She explored South America, the Caribbean, and Mexico. Using the freshest ingredients and the French training she went on to acquire, she has blended all these traditions into a cuisine that is uniquely hers. Cuisine à Latina introduces us to Michelle’s world in co-authorship with Andrew Friedman.
https://www.amazon.com/gp/product/0618867503/?tag=2022091-20
2008
(The book food lovers with diabetes have been waiting for:...)
The book food lovers with diabetes have been waiting for: a through-the-menu collection of 250 dishes to meet any craving, from hot and spicy to sweet and sour, from creamy to crunchy, from pastas to dessert. Written by Tom Valenti, one of America's Ten Best Chefs and a "clairvoyant in the kitchen" - and a diabetic - You Don’t Have To Be Diabetic To Love This Cookbook is filled with recipes so delicious, so imaginative, so varied and enticing that it will turn the burden of following a diabetic regimen into a celebration of food.
https://www.amazon.com/gp/product/B00IOZU3XM/?tag=2022091-20
2009
(Sizzling sauté pans. Screaming spectators. Television cam...)
Sizzling sauté pans. Screaming spectators. Television cameras. A ticking clock. Fasten your seatbelt for the Bocuse d'Or, the world's most challenging and prestigious cooking competition, where the pressure and the stakes could not be higher. At this real-life Top Chef, twenty-four culinary teams, each representing its home nation, cook for five and a half grueling hours. With its revealing look at chefs and cooks of different generations and nationalities, Knives at Dawn delivers fascinating insights into what drives chefs to cook and compete, both in the Bocuse d'Or and in their own kitchens every day.
https://www.amazon.com/gp/product/B002YPOS2A/?tag=2022091-20
2009
(In this invaluable guide to making your household run mor...)
In this invaluable guide to making your household run more smoothly, the Friedmans take readers step by step through a process of reenvisioning their domestic lives as well-run, successful business ventures. According to the Friedmans, by introducing such simple activities as family meetings, job descriptions, and regular "employee evaluations," it's amazing how simple and stress-free life suddenly can become. Using the tools offered in this book, you will soon see tensions eased, household tasks completed, and family downtime rediscovered.
https://www.amazon.com/gp/product/B008MG431G/?tag=2022091-20
2012
(Having won or been nominated for just about every known p...)
Having won or been nominated for just about every known prestigious culinary award, Michael White is hailed by food critics as the next great hero of Italian gastronomy. His reach extends around the globe with a clutch of acclaimed fine dining restaurants, including Marea, Ai Fiori, Osteria Morini, and pizzeria Nicoletta. Now, in Classico e Moderno, White brings his passion for authentic Italian cuisine to the home kitchen, with recipes - nearly 250 - that cover both the traditional and contemporary dishes of the region.
https://www.amazon.com/gp/product/B00EMX9RC8/?tag=2022091-20
2013
(In this meditation on the culinary life that blends eleme...)
In 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 Liebrandt’s exploration of his culinary roots and creative development. Punctuated throughout with dishes that mark the stages of his personal and professional life, all of them captured in breathtaking color photography, this is Liebrandt’s 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.
https://www.amazon.com/gp/product/B00AXIZ428/?tag=2022091-20
2013
(Harold Dieterle - chef-owner of New York City's popular r...)
Harold Dieterle - chef-owner of New York City's popular restaurants Perilla, Kin Shop, and The Marrow, and Season 1 champion of the hit TV show Top Chef - pulls back the curtain to give every home cooks a look inside his kitchen. Incorporating his eclectic mix of New American, Italian, Thai, and German influences, this cookbook offers restaurant-caliber dishes that can be easily prepared at home. While each dish comprises several elements, one standout ingredient or component will be identified in each and accompanied by Harold's notebook entry sharing why that ingredient is so special and offering a number of additional ways to use it.
https://www.amazon.com/gp/product/B00I829QB6/?tag=2022091-20
2014
(An all-access history of the evolution of the American re...)
An all-access history of the evolution of the American restaurant chef Chefs, Drugs and Rock & Roll transports readers back in time to witness the remarkable evolution of the American restaurant chef in the 1970s and '80s. Told largely in the words of the people who lived it, as captured in more than two hundred author interviews with writers like Ruch Reichl and legends like Jeremiah Tower, Alice Waters, Jonathan Waxman, and Barry Wine, Chefs, Drugs and Rock & Roll treats readers to an unparalleled 360-degree re-creation of the business and the times through the perspectives not only of the groundbreaking chefs but also of line cooks, front-of-house personnel, investors, and critics who had front-row seats to this extraordinary transformation.
https://www.amazon.com/gp/product/B071RQWT28/?tag=2022091-20
2018
Andrew Friedman was born in 1967.
Andrew Friedman studied at Ransom Everglades High School from 1979 to 1985. He later became a student of Columbia University in the City of New York, New York, earning a Bachelor of Arts in English. Andrew is also a graduate of the International Culinary Center's "La Technique" cooking program.
Andrew Friedman has made a career of getting to know the heads and hearts of professional cooks and athletes. For more than ten years, Friedman has collaborated with many of the nation's best and most revered chefs on cookbooks and other writing projects. His writing career began in 1997, when Alfred Portale, asked him to collaborate on the Gotham Bar and Grill Cookbook. The book received wide acclaim and since then he has worked as a cookbook collaborator on more than twenty projects, helping a number of the nation's best chefs like Alfred Portale, David Waltuck and many others to share their unique culinary viewpoints with readers.
As a co-author of the New York Times bestseller Breaking Back, the memoir of American tennis star James Blake, he took readers inside an athlete's mind during training and competition, and he does the same as a frequent contributor to Tennis Magazine. In Knives at Dawn: The American Team and the Bocuse d'Or 2009, Friedman combines these two personal passions to tell the story of the premier cooking competition in the world. Friedman has contributed articles to "O" - The Oprah Magazine and other publications and websites. He has been profiled in The New York Daily News and New York Magazine, and interviewed for, or featured in articles in, The New York Times and The Wall Street Journal, as well as on NPR's Taste of the Nation and WOR Radio's Food Talk.
From 1990 to 1994 Andrew Friedman worked as a Director of Development at Haft Nasatir Entertainment. He developed film and television projects for veteran producers Steven Haft and Marcia Nasatir, and also scouted publishing and theater industries for potential projects and helped shape concepts and screenplays under option. Later at Kratz & Company, he became a Vice President and worked here from 1993 to 1999. He was a PR and marketing executive here, overseeing campaigns for national food and spirits brands, such as Starbucks, and elite restaurants and chefs, such as Alfred Portale at Gotham Bar and Grill.
From 1999 to the present day, Andrew Friedman is a self-employed author of one of the nation's foremost chroniclers of chefs, cooks, and kitchen culture. He authored or co-authored more than twenty-five chef-focused books including Chefs, Drugs, and Rock & Roll: How Food Lovers, Free Spirits, Misfits, and much more. Andrew is also a Host of Andrew Talks to Chefs podcast at Heritage Radio Network.
(A collection of recipes from the executive chef's New Yor...)
2004(In this long-awaited cookbook, Brennan shares his approac...)
2005(New York City’s best-known steakhouse chef brings restaur...)
2005(As in his award-winning Alfred Portale's Gotham Bar and G...)
2000(From Gabrielle Hamilton on hiring a blind line cook to Mi...)
2005(Harold Dieterle - chef-owner of New York City's popular r...)
2014(For over 28 years and from two different New York City lo...)
2006(An all-access history of the evolution of the American re...)
2018(At the center of Alfred Portale Simple Pleasures are elem...)
2004(From Salt-Crusted Salmon to Spicy Moroccan Swordfish, Go ...)
2004(The book food lovers with diabetes have been waiting for:...)
2009(In this invaluable guide to making your household run mor...)
2012(Pino Luongo, prolific and irrepressible restaurateur and ...)
2003(Jimmy Bradley’s inviting and spirited take on food comes ...)
2006(In Tom Valenti's Soups, Stews, and One-Pot Meals, Valenti...)
2003(In this meditation on the culinary life that blends eleme...)
2013(Having won or been nominated for just about every known p...)
2013(Some of the nation's best chefs contribute recipes and ad...)
2001(At Michy’s, acclaimed as Miami’s best restaurant, Michell...)
2008(Nightly Specials shows home cooks how the restaurant and ...)
2004(Sizzling sauté pans. Screaming spectators. Television cam...)
2009Andrew Friedman is married to Caitlin Friedman and lives with his family in New York City. They have twins.