Overview:

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, The Last Days of Haute Cuisine 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. 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.

Category		Subject
Cooking, Food & Wine		History

Award:James Beard Cookbook Award
ISBN-13:9780142000311
ISBN-10:0142000310
Format:Paperback
Language:English
Pages:241
Size:8.24" l x 5.30" w x 0.58" h
Ages:
Grade Lvl: Non-Classifiable

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