The Last Days of Haute Cuisine

by Kuh, Patric

• ISBN13: 9780142000311
• ISBN10: 0142000310
• Edition: Revised
• Format: Paperback
• Copyright: 2002-03-01
• Publisher: Penguin Group USA

Summary

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) ßAUTHORBIO: 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 Angelesmagazine.

Table of Contents

CHARCOAL-BROILED
First Bite	7	(12)
Boulevard des Italiens	19	(6)
``Luscious Lucius''	25	(10)
``The Ambassador in the Sanctuary''	35	(10)
FLAMBEED
``Live Now, Pay Later''	45	(8)
Beard and Baum	53	(20)
``We Are Americans''	73	(18)
The Last Days of Haute Cuisine	91	(6)
The Formidable Mrs. Child	97	(12)
GRILLED
From Perino's to Chez Panisse	109	(12)
Slash, Burn, Filet	121	(12)
Toward California Cuisine	133	(16)
``And the Dish Ran Away with the Spoon''	149	(12)
WOOD-FIRED
Pizza Logic	161	(16)
``Che Ti Dice la Patria?''	177	(10)
The Man from Montecatini	187	(24)
Restaurant Lights	211	(20)
Selected Bibliography	231	(4)
Index	235