Start the Fire: How I Began A Food Revolution In America Paperback – Illustrated, April 4, 2017

As we continue to slouch rapidly toward mediocrity, we still have Chef Tower. In the early 90’s I was a frequent visitor to Star’s in the city. Best gig in town. The mélange of classic techniques, American “comfort” and, most importantly with great elegance, excitement, and high society…for everybody… such a loss. Chef Tower was one of the SF chef’s who inspired me to move to France and learn the trade…yes, it’s a trade…full of hard hard work. It takes a master, such as JT to pull it off…with style and eloquence.Chef Tower’s book tells the ups and downs of his tenure at Chez Panisse through Star’s and the many side line adventures. Very worthwhile read if you are in the business or just like to eat.

Printed in tandem with the Anthony Bourdain theatrical release of the film 'the Last Magnificent," if you love chefs, you love cooking, and love to look behind the scenes, this is a delicious must-read about the man who put his beliefs and talent where they belong, right on the table in front of everyone. It's a drop what you're doing, put your feet up and take your appetite for fun on an adventure. Widely recognized as the godfather of modern American cooking, Jeremiah Tower is one of the most influential cooks of the last forty years. Today, his new book updates his escapades and provides new recipes. I can't wait for his next book.He has rocked the culinary world with a tell-all story of his lifelong love affair with food, and the restaurants and people along the way. He created California cuisine, and stirred up the American culinary scene, defining what chefs and menus are today.

A really fun, well written memoir that offers a great window into Northern California during the 1970s and 80s.

Ok but the content gets boring and bogged down at times.

What a fantastic book! J. Tower OBVIOUSLY educated, eloquent and talented writer and story teller and more than just a chef! Food perspective, menus, business approach, standards, all awesome. An education in running restaurants.

A new perspective and insights on how we have come to cook.

Loved it, was great meeting him at the San Francisco premier of the documentary and really touched on points in the book.

Interesting book about big egos in food business. Wonderful menu ideas.

Excellant history of one man's journey through the food industry. I'm enjoying it. Arrived on time and in good condition.

Brilliant in the first half but sluggish in the second.

Book arrived and in good condition except for a crease to bottom rear cover which may have happened in the post.

Great book so far, his style and wit make for entertaining reading.