Eel, violets, and chocolate. Espuma of calf brains and foie gras. They're the kind of hyper-modern dishes that made hotshot young chef Paul Liebrandt a fast-rising star in the NYC restaurant world. But after 9/11, when haute cuisine took a back seat to comfort food, Liebrandt would have to struggle for a decade in and out of the kitchen to get back to the top. A Matter of Taste mixes sumptuous food with an insider's view into the complicated relationships between critics, chefs, and restaurant owners.
