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

Kuh, Patric

Couverture souple

ISBN 10 : 0142000310 ISBN 13 : 9780142000311

Editeur : Penguin Publishing Group, 2002

Synopsis

“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

A propos du livre

À propos de l'auteur

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.

Détails de l'édition

• Éditeur: Penguin Publishing Group
• Date d'édition: 2002
• Langue: anglais
• ISBN 10: 0142000310
• ISBN 13: 9780142000311
• Reliure: Broché
• Nombre de pages: 256
• Coordonnées du fabricant: non disponible
• Personne responsable: Terminal Video; n.pederzini@terminaldistribuzione.com; ; Via Bruno Buozzi, 24/26,; Granarolo dell'Emilia BO,; Italie