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Diane Publishing Books
Last Days of Haute Cuisine: America’s Culinary Revolution
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.
Creole Flavors: Recipes for Marinades, Rubs, Sauces, & Spices
Competing for Employees: Proven Marketing Strategies for Hiring & Keeping Exceptional People
Where the Domino Fell: America & Vietnam, 1945 to 1990
New View of Self: How Genes & Neurotransmitters Shape Your Mind, Your Personality, & Your Mental Health
Rise of Life: The First 3.5 Billion Years
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