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The Last Days of Haute Cuisine: America's Culinary Revolution

by

The Last Days of Haute Cuisine: America's Culinary Revolution Cover

 

Synopses & Reviews

Publisher Comments:

Vivid, revealing, and delicious — an insider's social and cultural history of the American restaurant

Everyone feels he knows the restaurant business, the next hot restaurant, the celebrity chefs, the latest trend. But how did we get here? With passion and humor, The Last Days of Haute Cuisine traces the evolution of la bonne table Américaine from the 1941 opening of Le Pavillon to restaurants such as Le Cirque, Spago, and Danny Meyer's Union Square group.

Chef and food writer Patric Kuh brings us inside this high-stakes business through its untold anecdotes, its legendary cooks and bright new stars, and his own reminiscences and reflections. Old-timers from Le Pavillon recount the rise, glory, and fall of Henri Soulé. Chez Panisse originals tell how the Berkeley counterculture propelled its creation. Here are all the personalities, the visionaries, and the writers — from Julia Child to M.F.K. Fisher to James Beard — who created our modern gastronomic world. The Last Days of Haute Cuisine is the story of the liberation of ethnic cuisine and what happened when haute cuisine came to America and its elitist principles met our populist beliefs.

Review:

"The disappearance of sauces and the democratization of dining in America are Kuh's topics in this, yes, delicious little book. It will leave you hungry for more of everything it has to offer, culinary and literary." Peter Kurth, Salon.com (read the entire Salon.com review)

Description:

Vivid, revealing, and delicious-an insider's social and cultural history of the American restaurant.

Everyone feels he knows the restaurant business, the next hot restaurant, the celebrity chefs, the latest trend. But how did we get here? With passion and humor, Restaurant Fever traces the evolution of la bonne table Américaine from the 1941 opening of Le Pavillon to restaurants such as Le Cirque, Spago, and Danny Meyer's Union Square group.

Chef and food writer Patric Kuh brings us inside this high-stakes business through its untold anecdotes, its legendary cooks and bright new stars, and his own reminiscences and reflections. Old-timers from Le Pavillon recount the rise, glory, and fall of Henri Soulé. Chez Panisse originals tell how the Berkeley counterculture propelled its creation. Here are all the personalities, the visionaries, and the writers-from Julia Child to M.F.K. Fisher to James Beard-who created our modern gastronomic world. Restaurant Fever is the story of the liberation of ethnic cuisine and what happened when haute cuisine came to America and its elitist principles met our populist beliefs.

Product Details

ISBN:
9780670891788
Author:
Kuh, Patric
Publisher:
Viking Adult
Location:
New York
Subject:
History
Subject:
Gastronomy
Subject:
Hospitality, Travel & Tourism
Subject:
Restaurants
Subject:
Industries - Hospitality, Travel & Tourism
Subject:
General History
Edition Description:
Hardback
Series Volume:
104-677
Publication Date:
20010319
Binding:
Hardback
Grade Level:
General/trade
Language:
English
Pages:
256
Dimensions:
9.5 x 6.4 x 1 in 1.1 lb

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Related Subjects


Business » General
Business » Management
Business » Writing
Cooking and Food » Food Writing » General
Cooking and Food » Reference and Etiquette » Historical Food and Cooking

The Last Days of Haute Cuisine: America's Culinary Revolution Used Hardcover
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Product details 256 pages PENGUIN PUTNAM TRADE - English 9780670891788 Reviews:
"Review" by , "The disappearance of sauces and the democratization of dining in America are Kuh's topics in this, yes, delicious little book. It will leave you hungry for more of everything it has to offer, culinary and literary." (read the entire Salon.com review)
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