Cart 0 items

THE LAST DAYS OF HAUTE CUISINE, AMERICA'S CULINARY REVOLUTION by Patric Kuh - First Edition - 2001 - from Holly Knoll Books and Biblio.com

Note: Cover may not represent actual copy or condition available

Book summary

Patric Kuh examines the societal changes that have resulted in drastic changes in the eating preferences of Americans. In the process, he looks at the genesis of the famous restaurant Le Pavillon, the Julia Child phenomenon, and his own experiences in the restaurant business. Winner of a 2002 James Beard Award.

Media reviews

"This is a thoroughly enjoyable read that imparts plenty of information."

THE LAST DAYS OF HAUTE CUISINE, AMERICA'S CULINARY REVOLUTION

by Kuh, Patric

First Edition

Price: $14.50
Shipping rates & speeds \| 30 Day Return Guarantee Ask bookseller a question \| Review this book \| E-mail to a friend

Book description: New York: Viking, 2001 From the dust jacket: "...traces the evolution of la bonne table americaine from the 1941 opening of Le Pavillon to restaurants such as Le Cirque, Spago, and Danny Meyer's Union Square group." An as new copy, 241 pages. . First Edition. Hard Cover. Fine/Fine. 8vo - over 7¾" - 9¾" tall.

Bookseller: Holly Knoll Books (US)
Bookseller Inventory #: 53039
Format/binding: Hardcover
Book condition: Fine
Jacket condition: Fine
Edition: First Edition
Binding: Hardcover
ISBN 10: 0670891789
ISBN 13: 9780670891788
Publisher: Viking
Place: New York
Date published: 2001
Pages: 241
Size: 6.25 x 9.25 x 1 inches
Weight: 1.1 pounds
Keywords: Restaurants, Culinary History , Gastronomy
Subjects: COOKING / General;

Bookseller Terms of Sale

Holly Knoll Books accepts cash, checks on United States banks, credit cards processed through Biblio, Paypal, money orders. Books may be returned upon notifying Holly Knoll Books within ten days of arrival.