The Last Days of Haute Cuisine: The Coming of Age of American Restaurants

ISBN-13: 9780142000311 / Angielski / Miękka / 2002 / 256 str.

Patric Kuh

Opis

Essential reading for all serious foodies. Anthony Bourdain, author of Kitchen Confidential
Combining an insider s passion with down-to-earth humor, chef and food writer Patric Huk traces the evolution of American high-style restaurants from the 1941 opening of Le Pavillon to the recent rise of less traditional restaurants, such as Le Cirque, Spago, and Danny Meyer s Union Square group. Huk takes readers inside this high-stakes business, sharing little-known anecdotes, describing legendary cooks and bright new star chefs, and relating his own reminiscences. Populated by a host of food personalities, including Julia Child, M. F. K. Fisher, and James Beard, Kuh s social and cultural history of America s great restaurants reveals major changes in US cuisine.
A fascinating and compulsively readable story of the American restaurant and the larger-than-life people who made this the world s most exciting restaurant scene. Michael Ruhlman, author of The Soul of a Chef"