Last Days of Haute Cuisine

Everyone feels he knows the restaurant business, the next hot restaurant, the celebrity chefs, the latest trend. But how did we get here? With passion & humor. The Last Days of Haute Cuisine traces the evolution of la bonne table Americaine from the 1941 opening of Le Pavillon to restaurants such as Le Cirque, Spago, & Danny Meyer's Union Square group. Chef & food writer Patric Kuh brings us inside this high-stakes business through its untold anecdotes, its legendary cooks & bright new stars, & his own reminiscences & reflections. Old-timers from Le Pavillon recount the rise, glory, & fall of Henri Soule. Chez Panisse originals tell how the Berkeley counterculture propelled its creation. Here are all the personalities, the visionaries, & the writers--from Julia Child to M.F.K. Fisher to James Beard--who created our modern gastronomic world. The Last Days of Haute Cuisine is the story of the liberation of ethnic cuisine & what happened when haute cuisine came to America & its elitist principles met our populist beliefs.Kuh, Patric is the author of 'Last Days of Haute Cuisine' with ISBN 9780670891788 and ISBN 0670891789.