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

Kuh, Patric

Brossura

ISBN 10: 0142000310 ISBN 13: 9780142000311

Casa editrice: Penguin Publishing Group, 2002

Riassunto

An witty and passionate insider's look at the American culinary scene takes readers on wild ride through the nation's most famous restaurants, from the opening of Le Pavillon in 1941 to the present day. By the author of An Available Man. Reprint.

Su questo libro

L'autore:

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.

Product Description:

Combining an insider's passion with down-to-earth humor, chef and food writer Patric Kuh 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. Kuh 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 the dramatic transformations in U.S. cuisine. "If you believe we are what we eat, this is the book that tells you who we are." ("The San Diego Union-Tribune") ?AUTHORBIO: Patric Kuh is a Paris-trained chef who has worked in preeminent restaurants in France, New York, and California. He has written a novel, as well as numerous articles for "Gourmet," "Esquire," Salon.com, and "Los Angeles" magazine.

Su questa edizione

• Editore: Penguin Publishing Group
• Data di pubblicazione: 2002
• ISBN 10: 0142000310
• ISBN 13: 9780142000311
• Rilegatura: Copertina flessibile
• Numero di pagine: 256