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The Last Days of Haute Cuisine
- The Coming of Age of American Restaurants
- Narrado por: Brian Sutherland
- Duración: 8 h y 19 m
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The Last Days of Haute Cuisine
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Resumen del Editor
Combining an insider's passion with down-to-earth humor, chef and food writer Patric Kuh 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. Kuh 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 the dramatic transformations in U.S. cuisine.
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Lo que los oyentes dicen sobre The Last Days of Haute Cuisine
Calificaciones medias de los clientesReseñas - Selecciona las pestañas a continuación para cambiar el origen de las reseñas.
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Total5 out of 5 stars
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Ejecución5 out of 5 stars
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Historia5 out of 5 stars
- Gregory P. Louviere
- 11-26-22
Extraordinary!
I know nothing about haute cuisine of the restaurant world but this book transformed an understanding that was vacant in my life. Mr. Kuh has done a tremendous kindness and gift to our country in the narrative he aligns.
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