More New and Used
from Private Sellers
Only one copy
in stock at this price.
In Stock Usually Ships in 24 Hours.
Questions About This Book?
Why should I rent this book?
Renting is easy, fast, and cheap! Renting from eCampus.com can save you hundreds of dollars compared to the cost of new or used books each semester. At the end of the semester, simply ship the book back to us with a free UPS shipping label! No need to worry about selling it back.
How do rental returns work?
Returning books is as easy as possible. As your rental due date approaches, we will email you several courtesy reminders. When you are ready to return, you can print a free UPS shipping label from our website at any time. Then, just return the book to your UPS driver or any staffed UPS location. You can even use the same box we shipped it in!
What version or edition is this?
This is the edition with a publication date of 6/23/2009.
What is included with this book?
- The Used copy of this book is not guaranteed to inclue any supplemental materials. Typically, only the book itself is included.
- The Rental copy of this book is not guaranteed to include any supplemental materials. You may receive a brand new copy, but typically, only the book itself.
Twenty-five years ago it was hard to have a bad meal in France; now, in some cities and towns, it is a challenge to find a good one. For the first time in the annals of modern cuisine, the most influential chefs and the most talked-about restaurants are not French. Large segments of the French wine industry are in crisis, cherished artisanal cheeses are threatened with extinction, and bistros and brasseries are disappearing at an alarming rate. But business is brisk at some establishments: Astonishingly, France has become the second most-profitable market in the world for McDonald's. In an enviable trip through the traditional pleasures of France, Steinberger talks to top chefs-Ducasse, Gagnaire, Bocuse-winemakers, farmers, bakers, and other artisans. He marches down a Paris boulevard with Jose Bove, interviews the head of McDonald's Europe, and breaks bread with the director of the powerful and secretive Michelin Guide. He spends hours with some of France's brightest young chefs and winemakers, who are battling to reinvigorate the country's rich culinary heritage. Throughout, Steinberger remains an unabashed and steadfast Francophile, and his own sharp and funny reflections bring empathy to this striking portrait of a cuisine and a country in transition.
Michael Steinberger is Slate's longtime wine columnist and a contributing writer for the Financial Times. His work has also appeared in the New Yorker, the New York Times magazine, NYT Book Review, the Economist, Food & Wine, and Saveur, among many other publications. Previously, he worked as a foreign correspondent in Hong Kong, covering the city’s transition to Chinese rule, and he has written extensively about economics, finance, culture, sports, and politics for a variety of leading international media. He is married with two children.
Table of Contents
“[Au Revoir to All That] is an eye-opening, well-researched and amusingly written, reliable guide to the contemporary cooking scene in France, and it's to be hoped that French chefs somewhere will pay attention to Steinberger's neat formulation of the question – ‘Which way forward for French cuisine?’” —San Francisco Chronicle
"A culinary expedition through France hunting for the root of the slow decline of the country’s acclaimed food and wine traditions... Steinberger’s meticulous research and personal hunger for objective truths bring surprising discoveries to light... connected to the larger issue of who or what defines modern France and, by extension, its food. An offering of fresh and engaging insights for foodies and Francophiles alike."—Kirkus Reviews
"For anyone who cares about food, wine, or France... Au Revoir To All That is required reading. Steinberger has done remarkably thorough research to detail just what has gone wrong in French gastronomy. Drawing on astonishing tidbits like the identity of France's largest private sector employer (McDonald's), Steinberger convincingly explains why so many of its greatest chefs have grown complacent, its greatest gastronomic guide so off-track, and its winemakers just plain broke. In spite of all the bad news, the book is a ripping fun read and is even a little optimistic, as Steinberger points out a few key men and women bucking the trends." —FoodandWine.com
“In the true voice of a passionate Francophile... Steinberger's love for the country is tangible through his descriptions of the food he eats and remembers eating, and somehow it makes sense that he fell in love with his future wife over a French meal. It's not an adolescent love that Steinberger has for the country, but more like adoration mixed with a dose of reality.” —Minneapolis Star-Tribune
increasingly elsewhere for inspiration. Because French food’s hegemony was simply assumed as little as
two decades ago, Steinberger marvels at this precipitous decline in Gallic reputation. His investigation
finds manifold causes for this state of affairs." —Booklist
“One of the greatest books I’ve read.” —Marco Pierre White
"In Au Revoir To All That, Mike Steinberger pulls off the magic trick of throwing a funeral you want to go to: The elegy is unflinching but heartfelt and celebratory; the guests are the most interesting people; the food (and wine) couldn't get any better; and—get this—the deceased shows signs of rising again." — Benjamin Wallace, author of New York Times bestseller The Billionaire's Vinegar
"Au Revoir to All That is a fascinating and knowledgeable valedictory to the greatest food and wine culture the world has ever known. Michael Steinberger is a great gourmand and a great storyteller, and he will make you care about the fate of camembert and other endangered traditions." — Jay McInerney, author of A Hedonist in the Cellar and Bacchus & Me
"Most books on food and wine are misty-eyed memoirs of great meals and happy times. Michael Steinberger's book is different; he is trying to understand the decline and fall of France as the center of the world's great cuisine. In the course of his explorations, Steinberger takes us to the kitchens of great chefs, describes extraordinary food, and evokes fond memories. The result turns out to be intelligent, interesting and complicated. You will have to read the book to get it— and you will read it with much pleasure."— Fareed Zakaria, author of The Post-American World
"If you've ever wondered why eating in France is so often disapponting, Michael Steinberger can explain. His delicious account draws not just on his amazing gastronomic expertise, but on a sophisticated understanding of French politics and history as well. Three stars: this one really is worth a special trip." — Jacob Weisberg, author of The Bush Tragedy and editor of Slate
"When I started going to France in the early seventies, it was difficult to find a lousy meal over there. Now the exact opposite is true. How could a country with such an esthetically magnificent culture go wrong? Steinberger's penetrating report from a declining France resonates because he clearly loves the place and feels a sense of loss. Where did their taste go? I thank him mille fois for digging into the when, wheres, hows, and whys. Anyone with the slightest interest in France will appreciate this book, too.”— Kermit Lynch, author of Adventures on the Wine Route