{"product_id":"the-last-days-of-haute-cuisine-the-coming-of-age-of-american-restaurants-9780142000311","title":"The Last Days of Haute Cuisine: The Coming of Age of American Restaurants","description":"\"Essential reading for all serious foodies.\"--Anthony Bourdain, author of \u003ci\u003eKitchen Confidential\u003c\/i\u003e \u003cp\u003e\u003c\/p\u003e 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. \u003cp\u003e\u003c\/p\u003e \"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 \u003ci\u003eThe Soul of a Chef\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Patric Kuh\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Penguin Books\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 02\/26\/2002\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 256\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 0.49lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 8.24h x 5.30w x 0.58d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780142000311\u003cbr\u003e\u003cb\u003eAward:\u003c\/b\u003e James Beard Foundation Book Awards - Winner\u003cbr\u003e\u003cp\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003ePatric Kuh\u003c\/b\u003e is a Paris-trained chef who has worked in preeminent restaurants in France, New York, and California. He has written for \u003cb\u003eGourmet, Esquire\u003c\/b\u003e, and \u003cb\u003eSalon.com\u003c\/b\u003e and is the author of a novel, \u003cb\u003eAn Available Man\u003c\/b\u003e. He lives in Los Angeles, California.\u003cbr\u003e\u003c\/p\u003e","brand":"Penguin Books","offers":[{"title":"Paperback","offer_id":44185068929139,"sku":"9.78014E+12","price":25.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0555\/9255\/0515\/files\/img_328b9c0f-6d1a-40ab-8a85-c5c389e7b44c.jpg?v=1767099281","url":"https:\/\/bookstorenmore.com\/en-de\/products\/the-last-days-of-haute-cuisine-the-coming-of-age-of-american-restaurants-9780142000311","provider":"Bookstore N More","version":"1.0","type":"link"}