About the Author

David Kamp has been a writer and editor for Vanity Fair and GQ for more than a decade. He lives in New York.

Reviews

“With the sweep of an epic novel, David Kamp takes us behind the scenes and into the sweaty, wacky, weird trenches of the Great American Food Revolution. His reporting is solid, his storytelling magnificent, and his good humor is seemingly inexhaustible . . . . a terrific book.” —Molly O’Neill

“Culturally aware and cleverly written, this anatomy of the French-fried versus sun-dried tension at the heart of American gastronomy is refreshingly non-snooty.”
—Atlantic Monthly

"A page-turner filled with fascinating footnotes, a delicious dish about bold-faced names, and an in-depth look at the ways in which a series of food pioneers touched off a revolution." —USA Today

“Juicy, irreverent, and full of bite.” —Gael Greene

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