Last Days of Haute Cuisine: America’s Culinary Revolution

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Our Price: $25.00

Year: 2001
Pages: 241
Binding Hardcover
ISBN 670891789

Product Code: 756753031

Description

Patric Kuh (au). The story of the liberation of ethnic cuisine & what happened when haute cuisine came to America & its elitist principles met our populist beliefs. Traces the evolution of the 1941 opening of Le Pavillon to restaurants such as Le Cirque, Spago, & Danny Meyer’s Union Square group. Brings us inside this high-stakes business through its untold anecdotes, its legendary cooks & bright new stars. Old-timers from Le Pavillon recount the rise, glory, & fall of Henri Soule. Chez Panisse originals tell how the Berkeley counterculture propelled its creation. Here are the personalities, the visionaries, & the writers -- from Julia Child to M.F.K. Fisher to James Beard -- who created our modern gastronomic world.

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