From food writer, James Beard award-winning cookbook author, and co-founder of Saveur magazine, Colman Andrews, comes My Usual Table: A Life in Restaurants ($25.99), a vivid memoir of a life lived in food. From his Hollywood childhood through his days in the music business, his first forays into restaurant reviewing, and his ever-evolving career as a food writer and magazine editor, Andrews has seen the world mostly from the dining room. In his newest work, he interweaves his own story with intimate tales of the seminal restaurants and the great chefs and restaurateurs of our time who have forever transformed the way we eat, cook, and feel about food.
In sixteen chapters, each anchored by the story of his love affair with a cherished restaurant, Andrews evokes the unforgettable meals he has eaten over a lifetime, the remarkable people with whom he has shared them, and traces the evolution of our food culture. As Andrews began traveling for his career, he spent hours in the family run cafés of Paris and Rome. The timeless dishes so common on their menus, focused on local and seasonal ingredients, would not only come to profoundly influence Andrews’ palate, but also transform the American foodscape forever.
Colman Andrews co-founded Saveur and was its editor-in-chief from 2002 to 2006. After leaving the magazine, he became the restaurant columnist for Gourmet and is currently the editorial director of The Daily Meal, a food and wine mega-site. A native of Los Angeles, he holds degrees in history and philosophy from UCLA, and was a restaurant reviewer and restaurant news columnist for the Los Angeles Times. The recipient of eight James Beard awards, Andrews is the co-author and co-editor of three Saveur cookbooks and seven of his own books on food.
My Usual Table is a love letter to the great restaurants that have changed the way we eat--from Trader Vic's to Chez Panisse and Spago to elBulli--and a vivid memoir of a life lived in food, from a founding editor of Saveur and James Beard Award-winning writer Colman Andrews.