Chef Tell: The Biography of America's Pioneer TV Showman Chef by Ronald Joseph Kule | Hardcover | Barnes & Noble
Chef Tell: The Biography of America's Pioneer TV Showman Chef

Chef Tell: The Biography of America's Pioneer TV Showman Chef

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by Ronald Joseph Kule
     
 

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Before the heyday of the Food Network, there was Chef Tell—nickname of Friedemann Paul Erhardt, America’s first TV showman chef. Big on personality and flavor, Chef Tell was once called by Philadelphia magazine the “affably roguish Bad Boy of the Philadelphia restaurant world.” Chef Tell explores how a young German American

Overview


Before the heyday of the Food Network, there was Chef Tell—nickname of Friedemann Paul Erhardt, America’s first TV showman chef. Big on personality and flavor, Chef Tell was once called by Philadelphia magazine the “affably roguish Bad Boy of the Philadelphia restaurant world.” Chef Tell explores how a young German American chef became America’s biggest TV celebrity chef of his time. Most of Chef Tell’s forty million baby boomer viewers—a number comparable to Julia Child’s—never knew his fascinating, hardscrabble life story.

Until now.

This winning biography brings us “behind the line” into his kitchen and into his, at times, turbulent personal life. Tell was known as a charmer, as he worked the audience for live television shows, but also a quick-witted perfectionist, who demanded only the freshest ingredients for his life of food, fame, fortune, and women.

Chef Tell’s life—his colleagues would agree—was a managed, complicated, and mercurial affair, which changed two industries and millions of home cooks.

An absorbing account of an extraordinary man, Chef Tell takes us through his personal and professional highs and lows; and his glorious successes that explain why so many loved, or hated, him then and miss him now. The day Chef Tell died messages of surprise and shock flooded the media, including “Chef Tell has died? Stick a fork in him, he’s done.”

Chef Tell would have loved that. Readers will know why and agree.

Editorial Reviews

Shelley Jaffe
“Chef Tell lived an amazing life and truly paved the way for many chefs who followed on TV. A pioneer and true artist, his story is nothing short of inspirational. From living through the bombings of Germany at birth, to bringing about a revival of Philly through five-star restaurants, this is a book every chef and foodie will want to read.”
From the Publisher

“Chef Tell lived an amazing life and truly paved the way for many chefs who followed on TV. A pioneer and true artist, his story is nothing short of inspirational. From living through the bombings of Germany at birth, to bringing about a revival of Philly through five-star restaurants, this is a book every chef and foodie will want to read.”
—Shelley Jaffe, Executive Chef and Roving Foodie

Product Details

ISBN-13:
9781626360044
Publisher:
Skyhorse Publishing
Publication date:
10/01/2013
Pages:
452
Sales rank:
1,246,834
Product dimensions:
6.00(w) x 8.90(h) x 1.80(d)

Related Subjects

Meet the Author

Ronald Joseph Kule, born in Bogotá, Colombia, attended Oakland University and later worked independently in sales for forty-eight years. His training manual, Sell Better, Sell Easier, Sell Anything Artfully, is sold internationally. A published poet and short story author, he coauthored Carolina Baseball: Pressure Makes Diamonds with J. David Miller. His forthcoming books include Misha Segal: Man of Music; Frapar! The Life of François Parmentier; Cassano-Ray Cassano; and three novels, ThunderCloud, Aleria, and Anyman Dreams of Love Everlasting. Kule resides in Clearwater, Florida.

Regis Philbin is a media personality, actor, and singer, known for hosting talk and game shows since the 1960s. He is most widely known for hosting Live with Regis and Kelly and Who Wants to Be a Millionaire.

Chef Walter Staib is a German American chef and restaurateur. He has authored several cookbooks and made numerous appearances on the Food Network’s Best Thing I Ever Ate and Iron Chef. He currently hosts the PBS show A Taste of History.

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