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Book SynopsisTrade Review“Andrew Friedman’s deep dive into The Dish gives us a great appreciation and understanding of the people who play a part in the meals we order in restaurants. This book should be required reading for all of us who enjoy going out to eat!” — Marcus Samuelsson, James Beard Award-winning author, chef, and restauranter “Andrew Friedman has achieved a long overdue thing: shown just how much skill, connectivity, personal touch, and professional grace exists in our restaurant culture. It is a real gift to have an archivist like Andrew who cares so much about cooks, producers and service workers document this work with such a loving and truthful eye.” — Lisa Donovan, James Beard Award-winning author of Our Lady of Perpetual Hunger Perpetual Hunger “Tail to nose and root to stem, Andrew Friedman serves the life story of a single plate of food at a single restaurant and somehow conjures an entire world of blue-collar work.” — Amanda Cohen, Chef/Owner of Dirt Candy “Who is really behind the food we eat at a restaurant? Andrew Friedman, in The Dish, perfectly orchestrates what it takes to go from farm…and ranch…and vineyard…to mouth.” — Tom Colicchio, Chef/Owner of Crafted Hospitality
