Open Daily: 10am - 10pm | Alley door pickup 10am - 7pm 3038 Hennepin Ave Minneapolis, MN
612-822-4611

  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
The Last Days of Haute Cuisine: The Coming of Age of American Restaurants

The Last Days of Haute Cuisine: The Coming of Age of American Restaurants

Kuh, Patric

Paperback

Business GeneralFood Writing

ISBN10: 0142000310
ISBN13: 9780142000311
Publisher: Penguin Books
Published: Feb 26 2002
Pages: 256
Weight: 0.49
Height: 0.58 Width: 5.30 Depth: 8.24
Language: English
Awards: James Beard Foundation Book Awards
Essential reading for all serious foodies.--Anthony Bourdain, author of Kitchen Confidential

Combining an insider's passion with down-to-earth humor, chef and food writer Patric Huk 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. Huk 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 major changes in US cuisine.

A fascinating and compulsively readable story of the American restaurant and the larger-than-life people who made this the world's most exciting restaurant scene.--Michael Ruhlman, author of The Soul of a Chef

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