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Andrew Friedman
Photograph © Luca Pioltelli

Andrew Friedman

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 (Alfred Portale, David Waltuck, Tom Valenti, and many others) share their unique culinary viewpoints with readers. As coauthor of... Read full bio

Andrew Friedman's Books

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1.
Knives at Dawn
Knives at Dawn America's Quest for Culinary Glory at the Legendary Bocuse d'Or Competition By: Andrew Friedman
This edition: Trade Paperback, 320 pages
Publication date: January 4, 2011
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...
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Other Formats: eBook
2.
Chef On A Shoestring
Chef On A Shoestring More Than 120 Inexpensive Recipes for Great Meals from America's Best Known Chefs By: Andrew Friedman
This edition: Trade Paperback, 256 pages
Publication date: May 4, 2004
You don't have to break the bank to cook restaurant-quality meals! Here's a sample of the more than 120 delicious and surprisingly economical recipes from America's finest chefs, as featured on the popular Chef on a...
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3.
Tom Valenti's Soups, Stews, and One-Pot Meals
Tom Valenti's Soups, Stews, and One-Pot Meals 125 Home Recipes from the Chef-Owner of New York City's Ouest and 'Cesca By: Tom Valenti and Andrew Friedman
Foreword by: Mario Batali
This edition: Hardcover, 288 pages
Publication date: September 30, 2003
This is the way we love to eat -- slowly braised, cut-with-a-spoon-tender meat resting in aromatic juices just waiting for the perfect piece of bread to come along and sop it up; a steaming bowl of chowder filled with chunks...
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