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Last Days of Haute Cuisine : Coming of Age of American Restaurants (01 Edition)

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Last Days of Haute Cuisine : Coming of Age of American Restaurants (01 Edition) Cover

 

Synopses & Reviews

Please note that used books may not include additional media (study guides, CDs, DVDs, solutions manuals, etc.) as described in the publisher comments.

Publisher Comments:

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) ß

Review:

"Essential reading for all serious foodies...The Last Days of Haute Cuisine is an enjoyable trip through our recent restaurant past." Anthony Bourdain, author of Kitchen Confidential

Review:

"Chef and food writer Kuh offers an excellent, clear-eyed look at the death of old-fashioned American restaurants (exemplified by Le Pavillon) and the advent of a new kind of eating....This is a thoroughly enjoyable read that imparts plenty of information." Publishers Weekly

Review:

"The former 'Burnt-Out Cook' columnist for Salon has produced a clear-eyed look at the evolution of the American Restaurant." San Francisco Chronicle Book Review

Review:

"If you believe we are what we eat, this is the book that tells you who we are." The San Diego Union-Tribune

About the Author

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.

Table of Contents

Charcoal-broiled
First Bite, 7
Boulevard des Italiens, 19
"Luscious Lucius", 25
"The Ambassador in the Sanctuary", 35

Flambeed
"Live Now, Pay Later", 45
Beard and Baum, 53
"We Are Americans", 73
The Last Days of Haute Cuisine, 91
The Formidable Mrs. Child, 97

Grilled
From Perino's to Chez Panisse, 109
Slash, Burn, Filet, 121
Toward California Cuisine, 133
"And the Dish Ran Away with the Spoon", 149

Wood-Fired
Pizza Logic, 161
"Che Ti Dice la Patria?", 177
The Man from Montecatini, 187
Restaurant Lights, 211

Selected Bibliography, 231
Index, 235

Product Details

ISBN:
9780142000311
Author:
Kuh, Patric
Publisher:
Penguin Books
Subject:
History
Subject:
Gastronomy
Subject:
Restaurants
Subject:
Industries - Hospitality, Travel & Tourism
Subject:
Cooking and Food-Historical Food and Cooking
Edition Description:
Paperback / softback
Publication Date:
20020231
Binding:
TRADE PAPER
Grade Level:
General/trade
Language:
English
Pages:
256
Dimensions:
8.24x5.30x.58 in. .49 lbs.

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Related Subjects


Business » General
Business » Management
Business » Writing
Cooking and Food » Food Writing » Gastronomic Literature
Cooking and Food » Methods » Miscellaneous Methods
Cooking and Food » Reference and Etiquette » Historical Food and Cooking

Last Days of Haute Cuisine : Coming of Age of American Restaurants (01 Edition) Used Trade Paper
0 stars - 0 reviews
$8.00 In Stock
Product details 256 pages Penguin Books - English 9780142000311 Reviews:
"Review" by , "Essential reading for all serious foodies...The Last Days of Haute Cuisine is an enjoyable trip through our recent restaurant past."
"Review" by , "Chef and food writer Kuh offers an excellent, clear-eyed look at the death of old-fashioned American restaurants (exemplified by Le Pavillon) and the advent of a new kind of eating....This is a thoroughly enjoyable read that imparts plenty of information."
"Review" by , "The former 'Burnt-Out Cook' columnist for Salon has produced a clear-eyed look at the evolution of the American Restaurant."
"Review" by , "If you believe we are what we eat, this is the book that tells you who we are."
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