Overview
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
This book title, The Last Days of Haute Cuisine (The Coming of Age of American Restaurants), ISBN: 9780142000311, by Patric Kuh, published by Penguin Publishing Group (February 26, 2002) is available in paperback. Our minimum order quantity is 25 copies. All standard bulk book orders ship FREE in the continental USA and delivered in 4-10 business days.
Unlike Amazon and other retailers who may also offer The Last Days of Haute Cuisine (The Coming of Age of American Restaurants) books on their website, we specialize in large quantities and provide personal service, from trusted, experienced, friendly people in Portland, Oregon. We offer a Price Match Guarantee, and QuickQuote form, to make purchasing quick and easy.
Prefer to work with a human being when you order The Last Days of Haute Cuisine (The Coming of Age of American Restaurants) books in bulk? Our Book Specialists are standing by Monday-Friday 8-5 PST, ready to help!