THE COVER AND THE MARGIN
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THE COVER AND THE MARGIN Book 1
4 parts · 16 h 6 min
Monte Carlo, London and Paris, 1846 to 1935. Auguste Escoffier, a Provençal cook who learned supply and preservation as an army caterer in a besieged fortress, meets César Ritz, a Swiss mountain village's youngest son who has taught himself hotels, and the two of them take a kitchen at the Savoy in London.
THE COVER AND THE MARGIN Book 2
4 parts · 14 h 19 min
California, Massachusetts and Louisiana, 1948 to 2024. Two brothers chalked a kitchen full-size on a tennis court and rebuilt cooking as an assembly line with no cooks in it.
THE COVER AND THE MARGIN Book 3
4 parts · 17 h 3 min
Tokyo, Berkeley, Yountville and New York, 1925 to 2025. Jiro Ono runs ten seats in a Ginza basement and asks a price no room in Japan had asked before. Alice Waters opens a Berkeley house on borrowed money, loses money for a decade, and rebuilds a piece of American agriculture to get the ingredients she wants.
THE COVER AND THE MARGIN Book 4
4 parts · 17 h 10 min
New York, 1985 to 2025. A St. Louis wine salesman with no cooking training opened a restaurant on a block nobody wanted, off a square then known for its drug market, and spent the next four decades arguing that the thing a restaurant sells is not food but the way a guest is made to feel.
THE COVER AND THE MARGIN Book 5
4 parts · 15 h 59 min
Denver, Washington, Rockville, Garland and East Hollywood, 1986 to 2025. A classically trained cook opened a burrito counter to finance a real restaurant and instead built a machine that could turn a customer into a production manager. Three Georgetown seniors put a salad through the same line.
THE COVER AND THE MARGIN Book 6
4 parts · 13 h 29 min
New York, Minneapolis, Atlanta, Los Angeles, Philadelphia and Washington, 1972 to 2025. A line cook with a heroin habit and no savings spent twenty-eight years in other people's kitchens before a book made him famous, and kept working the brasserie shift after it did.