LudoBites by Ludovic Lefebvre
Recipes and Stories from the Pop-Up Restaurants of Ludo Lefebvre

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...he seems to genuinely care about his employees and is very proud when they master a new technique or even just make it to the end of a ten-week run of the restaurant. At heart, Chef Lefebvre is a teacher, just don’t argue with him...
-NY Journal of Books

Synopsis

Visionary, charismatic master chef, Ludo Lefebvre, and his Los Angeles cult hit “pop-up” restaurant LudoBites are worshipped by critics and foodies alike. LudoBites, the book, is at once a chronicle and a cookbook, containing tales of the meteoric career of this “rock star” of the culinary world (who was running kitchens at age 24) and the full story of his brilliant innovation, the “pop up” or “touring” restaurant that moves from place to place. The star of the popular cable program, Ludo Bites America, on the Sundance Channel, also offers phenomenal four-star recipes born out of the need to be mobile. Readers who love food, who admire genius, and fans of TV’s Top Chef, Top Chef Masters, and Iron Chef are going to want a taste of LudoBites.
 

About Ludovic Lefebvre

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Ludovic Lefebvre trained at Restaurant L'Esperance with Marc Meneau, Restaurant Pierre Gagnaire, and Arpege with Alain Passard, and Le Grande Vefour with Guy Martin in France. He moved to Los Angeles to work at L'Orangerie, where he became head chef at 25. Under his guidance, L'Orangerie became one of the top-rated restaurants in California, receiving the Mobil Five Star Award. Lefebvre then moved on to Bastide where he also received the prestigious Mobil Five Star Award. In 2007 he began a guerilla style "pop-up" restaurant event called LudoBites that currently takes place at different locations around Los Angeles. Lefebvre was a nominee for the James Beard Foundation "Rising Chef Award" in 2001 and is the author of the cookbook, Crave. He lives in Los Angeles, California, with his wife and partner Krissy and their children.
 
Published October 9, 2012 by Ecco. 384 pages
Genres: Biographies & Memoirs, Cooking. Non-fiction
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NY Journal of Books

Good
Reviewed by Penny Pleasance on Oct 09 2012

...he seems to genuinely care about his employees and is very proud when they master a new technique or even just make it to the end of a ten-week run of the restaurant. At heart, Chef Lefebvre is a teacher, just don’t argue with him...

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