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

Autor Patric Kuh
en Limba Engleză Paperback – 31 ian 2002

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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.
"If you believe we are what we eat, this is the book that tells you who we are." ("The San Diego Union-Tribune") ?AUTHORBIO: Patric Kuh is a Paris-trained chef who has worked in preeminent restaurants in France, New York, and California. He has written a novel, as well as numerous articles for "Gourmet," "Esquire," Salon.com, and "Los Angeles" magazine.
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Specificații

ISBN-13: 9780142000311
ISBN-10: 0142000310
Pagini: 256
Dimensiuni: 135 x 209 x 15 mm
Greutate: 0.22 kg
Editura: Penguin Books

Notă biografică

Patric Kuh is a Paris-trained chef who has worked in preeminent restaurants in France, New York, and California. He has written for Gourmet, Esquire, and Salon.com and is the author of a novel, An Available Man. He lives in Los Angeles, California.

Descriere

Food writer Kuh brings readers inside the high-stakes business of high-end restaurants through untold anecdotes, legendary cooks and bright young stars, along with his own reminiscences and reflections. From Julia Child to James Beard, Kuh whips up a feast of gastronomic history.

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