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Lutece: A Day in the Life of America's Greatest Restaurant.

Daria, Irene. [Signed by Andre Soltner].

13 avis par Goodreads
ISBN 10: 0394589645 / ISBN 13: 9780394589640
Edité par NY: Random House, 1993
Etat : Fine Couverture rigide
Vendeur Main Street Books (Germantown, NY, Etats-Unis)

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First edition, first printing, hardcover, of the behind-the-scenes look at one of the world's great restaurants. A very fine copy, in fine dust jacket, this has been inscribed and SIGNED BY ANDRE SOLTNER, the legendary owner-chef of Lutece. Soltner's inscription in is French, translated as "Ruth and Al,Customers yes, friends even more, kisses to you both, Andre". Signed copies are now quite scarce. N° de réf. du libraire 9134

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Détails bibliographiques

Titre : Lutece: A Day in the Life of America's ...

Éditeur : NY: Random House

Date d'édition : 1993

Reliure : Hardcover

Etat du livre :Fine

Etat de la jaquette : Fine

Signé : Signed by Author(s)

Edition : 1st Edition

A propos de ce titre

Synopsis :

A history of the world's most famous dining establishment chronicles its life over three decades and shows readers how the restaurant survives and competes. 10,000 first printing.

From Kirkus Reviews:

Is LutŠce slipping? The steadfastly classic French restaurant, long considered to be Manhattan's top eatery, has been branded ``old hat'' by some upstart critics. Now--as detailed here by Daria (The Fashion Cycle, 1990)--restaurant critic Bryan Miller is revisiting for The New York Times and owner-chef Andr‚ Soltner has to wonder: Will LutŠce retain the Times' four-star rating? With this question posed at the book's opening to create some semblance of suspense, and answered at the end to close the bracket, Daria takes readers through a typical day at 249 East 50th St., from the 5:30 a.m. arrival of the three sous-chefs...through the ``dizzying'' and ``high-adrenaline'' hours of getting dinner cooked and Soltner's 11:00 p.m. telephone orders for the next day's meat and fish. LutŠce's suppliers, waiters, pot washer, admirers, difficult customers, and professional critics are all given attention, and Daria goes on at fairly vacuous length about everything from the noon bartender's--or this or that sous- chef's or critic's--work history to how waiters keep track of who ordered what. But overall, the focus is on the dedicated Soltner, unfazed by fads, devoted to making his guests happy (favoring or scorning none), exacting about ingredients and preparations--and, yes, beaming with joy when the Times review comes out with all four stars intact. Daria approaches Soltner and LutŠce with less style or wit--or demonstrated background in food or hospitality--than sheer dogged reporting and gratitude at being admitted to the inner operations behind the venerable glamour. No doubt there are others who will appreciate the opportunity to go along. -- Copyright ©1993, Kirkus Associates, LP. All rights reserved.

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