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"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
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About the Author:
Patric Kuh is a Paris-trained chef who has worked in preeminent restaurants in France, New York, and California. He has written for Gourmet, Esquire, and Salon.com and is the author of a novel, An Available Man. He lives in Los Angeles, California.
"About this title" may belong to another edition of this title.
- PublisherPenguin
- Publication date2001
- ISBN 10 0142000310
- ISBN 13 9780142000311
- BindingPaperback
- Number of pages256
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Book Description Paperback. Condition: new. Paperback. Essential reading for all serious foodies.Anthony Bourdain, author of Kitchen Confidential Combining an insiders 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 Meyers 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, Kuhs social and cultural history of Americas 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 worlds most exciting restaurant scene.Michael Ruhlman, author of The Soul of a Chef Food writer Kuh brings readers inside the high-stakes business of high-end restaurants through untold anecdotes, legendary cooks and bright young stars, along with his own reminiscences and reflections. From Julia Child to James Beard, Kuh whips up a feast of gastronomic history. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Seller Inventory # 9780142000311
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The Last Days of Haute Cuisine: The Coming of Age of American Restaurants
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