Paul Liebrandt, "To The Bone" | Chefs At Google

Moderated by Jaci Badzin

"To the Bone," Liebrandt's much-anticipated first book, recounts the tale of Liebrandt's rise to culinary fame and his continuing evolution as a chef. This unique coming-of-age story takes us on a journey through the various kitchens he has called home, including his own restaurants in New York: Atlas, Gilt, Corton, and now The Elm in Williamsburg, Brooklyn, which has opened to rave reviews. Liebrandt introduces us to the celebrated chefs from whom he learned, including Marco Pierre White, Raymond Blanc, Jean-Georges Vongerichten, and Pierre Gagnaire. Each dish is a beautiful puzzle, a hybrid of narrative and food description inspired by key moments in Liebrandt's journey.

Liebrandt guides us through these famed kitchens, from his first job as a commis chef in London's L'Escargot to New York City's Corton, where he earned two Michelin stars. For each chapter of his career, Liebrandt offers stories and dishes that illustrate significant moments in his life.