Charles Perry masterfully transitioned from rock and roll journalism to become a celebrated food historian. His extensive career, including a significant tenure at the Los Angeles Times, saw him delve into the rich tapestry of global cuisine. Recognized in works across seven languages, Perry's writing reveals a profound understanding of culinary traditions and their cultural significance. He is a pivotal figure in food history, contributing invaluable insights to the field.
The executive chef and owner of Los Angeles' Patina, a premier restaurant for haute cuisine, presents such recipes as Santa Barbara Shrimp with Mashed Potatoes, Tournedos of Tuna with Chinese Vegetables, and Patina's Chocolate Plate. Tour.