33,92 €
37,69 €
-10% with code: EXTRA
The Last Days of Haute Cuisine
33,92 € 
- We will send in 10–14 business days.
"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…
37.69
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- Author: Patric Kuh
- Publisher: Penguin Books
- ISBN-10: 0142000310
- ISBN-13: 9780142000311
- Format: 13.5 x 20.9 x 1.5 cm, minkšti viršeliai
- Language: English
- SAVE -10% with code: EXTRA
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"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 ChefEXTRA 10 % discount with code: EXTRA
33,92 €
37,69 €
We will send in 10–14 business days.
The promotion ends in 23d.01:56:15
The discount code is valid when purchasing from 10 €. Discounts do not stack.
- Author: Patric Kuh
- Publisher: Penguin Books
- ISBN-10: 0142000310
- ISBN-13: 9780142000311
- Format: 13.5 x 20.9 x 1.5 cm, minkšti viršeliai
- Language: English English
"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
Reviews