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The Last Days of Haute Cuisine: The Coming of Age of American Restaurants
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The Last Days of Haute Cuisine: The Coming of Age of American Restaurants Paperback - 2002

by Patric Kuh

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Food writer Kuh brings readers inside the high-stakes business of high-end restaurants through untold anecdotes, legendary cooks and bright young stars, along with his own reminiscences and reflections. From Julia Child to James Beard, Kuh whips up a feast of gastronomic history.

Reader reviews for The Last Days of Haute Cuisine: The Coming of Age of American Restaurants

From the publisher

"Essential reading for all serious foodies."--Anthony Bourdain, author of Kitchen Confidential

Combining an insider's passion with down-to-earth humor, chef and food writer Patric Huk 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. Huk 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 major changes in US cuisine.

"A fascinating and compulsively readable story of the American restaurant and the larger-than-life people who made this the world's most exciting restaurant scene."--Michael Ruhlman, author of The Soul of a Chef

First line

Father Timothy Kavanagh stood at the stone wall on the ridge above Mitford, watching the deepening blush of a late June sunset.

Details

  • Title The Last Days of Haute Cuisine: The Coming of Age of American Restaurants
  • Author Patric Kuh
  • Binding Paperback
  • Edition Reissue
  • Pages 256
  • Volumes 1
  • Language ENG
  • Publisher Penguin Books, New York
  • Publication date 2002-02-26
  • ISBN 9780142000311 / 0142000310
  • Weight 0.49 lbs (0.22 kg)
  • Dimensions 8.24 x 5.3 x 0.58 in (20.93 x 13.46 x 1.47 cm)
  • Category Cooking / Wine
  • Dewey Decimal Code 647.957

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. He lives in Los Angeles, California.

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The Last Days of Haute Cuisine: The Coming of Age of American Restaurants
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The Last Days of Haute Cuisine: The Coming of Age of American Restaurants

by Kuh, Patric

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The Last Days of Haute Cuisine: The Coming of Age of American Restaurants

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The Last Days of Haute Cuisine: The Coming of Age of American Restaurants
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The Last Days of Haute Cuisine: The Coming of Age of American Restaurants

by Kuh, Patric

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ISBN 10 / ISBN 13
9780142000311 / 0142000310
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The Last Days of Haute Cuisine : The Coming of Age of American Restaurants

The Last Days of Haute Cuisine : The Coming of Age of American Restaurants

by Patric Kuh

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The Last Days of Haute Cuisine: The Coming of Age of American Restaurants

by Patric Kuh

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The Last Days of Haute Cuisine: The Coming of Age of American Restaurants
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The Last Days of Haute Cuisine: The Coming of Age of American Restaurants

by Kuh, Patric

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ISBN 10 / ISBN 13
9780142000311 / 0142000310
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The Last Days of Haute Cuisine : The Coming of Age of American Restaurants

by Kuh, Patric

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9780142000311 / 0142000310
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The Last Days Of Haute Cuisine
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The Last Days Of Haute Cuisine

by Kuh, Patric,

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ISBN 10 / ISBN 13
9780142000311 / 0142000310
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The Last Days of Haute Cuisine: The Coming of Age of American Restaurants

by Kuh, Patric

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  • Paperback
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ISBN 10 / ISBN 13
9780142000311 / 0142000310
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