THE LAST DAYS OF HAUTE CUISINE America's Culinary Revolution

by Kuh, Patric

First American Edition; First Printing

Price: $7.93
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New York, NY: Penguin Putnam Inc. Near Fine in Near Fine dust jacket. 2001. First American Edition; First Printing. Hardcover. Excellent condition, with minimal shelf wear. Pages clean, white and crisp. Remainder Mark/Black slash across bottom pages. ; Remainder; 0.97 x 9.58 x 6.39; 241 pages; 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. .

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