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Cooking at de Gustibus: Celebrating 25 Years of Culinary Innovation

by

Cooking at de Gustibus: Celebrating 25 Years of Culinary Innovation Cover

 

Synopses & Reviews

Publisher Comments:

For the past quarter-century the De Gustibus Cooking School at Macy's has had a unique view of the culinary revolution as it swept across America, transforming chefs into celebrities and introducing new dishes onto American menus and new foods into American homes. In De Gustibus at Macy's: Celebrating 25 Years of Culinary Innovation, founder Arlene Feltman Sailhac provides a unique pop-culture history of the American food scene since 1980, with a yearbook of superstar chefs and 100 seminal recipes that have been featured at her renowned culinary venue.

Organized chronologically, the book features brief essays that cover the explosive changes in the American culinary landscape over the last 25 years, along with colorful sidebars and archival photographs that capture the highlights of this history. Beautiful new photographs illustrate many of the recipes, which represent not only the most innovative dishes of the period but also the most timeless. An entertaining and appetizing trip down memory lane, Cooking at De Gustibus is a nostalgic look at how we were and how we ate.

Includes many recipes that have become modern classics

Profiles of and recipes by such cooking luminaries as Julia Child, Jacques Pépin, Alain Ducasse, Daniel Boulud, Alice Waters, Wolfgang Puck, and Emeril Lagasse

Organized chronologically, the book features essays that examine the changing American food scene over the last 25 years

Innovative design captures the feeling of a yearbook rather than a traditional cookbook

Synopsis:

Organized chronologically, this book features brief essays that cover the explosive changes in the American culinary landscape over the last 25 years, showcasing 100 recipes along with colorful sidebars and archival photographs that capture the highlights of this history.

About the Author

Arlene Feltman Sailhac was originally trained as a speech pathologist, and co-founded De Gustibus at Macy's in Herald Square in 1980. Today the program encompasses more than 120 classes a year. She lives in New York with her husband, Alain Sailhac, a master chef and one of the first teachers at De Gustibus.

Product Details

ISBN:
9781584794592
Subtitle:
Celebrating 25 Years of Culinary Innovation
Author:
Sailhac, Arlene Felt
Author:
Sailhac, Arlene Feltman
Author:
Saihlac, Arlene Feltman
Publisher:
Stewart, Tabori and Chang
Subject:
Reference
Subject:
Cookery
Subject:
History
Subject:
Social history
Subject:
Children's 12-Up - Cooking
Subject:
Courses & Dishes - General
Subject:
General Cooking
Subject:
Essays
Copyright:
Publication Date:
December 2005
Binding:
Hardback
Grade Level:
from 8 up to 17
Language:
English
Illustrations:
Y
Pages:
256
Dimensions:
11.00 x 8.75 in
Age Level:
13-22

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Related Subjects

Cooking and Food » General
Cooking and Food » Regional and Ethnic » United States » New York

Cooking at de Gustibus: Celebrating 25 Years of Culinary Innovation Used Hardcover
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Product details 256 pages Stewart, Tabori, & Chang - English 9781584794592 Reviews:
"Synopsis" by , Organized chronologically, this book features brief essays that cover the explosive changes in the American culinary landscape over the last 25 years, showcasing 100 recipes along with colorful sidebars and archival photographs that capture the highlights of this history.
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