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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.
Embracing Defeat: Japan in the Wake of World War II
Sale Price: $15.00
Creole Flavors: Recipes for Marinades, Rubs, Sauces, & Spices
In the Combat Zone: Special Forces Since 1945
Trading Spaces: Behind the Scenes
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