Book Information
| ISBN | 142000310 | |
|---|---|---|
| Published Date | 2002 | |
| Book Condition | Very Good | |
| Jacket Condition | Paperback | |
| Binding | Softcover | |
| Size | 8vo | |
| Place of Publication | New York | |
| Category: | Cookery | |
| Author: | Patric Kuh | |
| Publisher: | Penguin USA |
The Last Days of Haute Cuisine
$15.00 CAD
pp. 241, “Chef and food writer Kuh offers an excellent, clear-eyed look at the death of old-fashioned American restaurants (exemplified by Le Pavillon) and the advent of a new kind of eating. In his pop-historic overview, Kuh transmits the changes in American culture that led to its diverging culinary habits, but it is the moments of personal narrative that really shine. He researches the 1939 World’s Fair to trace the development of Henri Soul’s Le Pavillon.”
In stock
Description
pp. 241, “Chef and food writer Kuh offers an excellent, clear-eyed look at the death of old-fashioned American restaurants (exemplified by Le Pavillon) and the advent of a new kind of eating. In his pop-historic overview, Kuh transmits the changes in American culture that led to its diverging culinary habits, but it is the moments of personal narrative that really shine. He researches the 1939 World’s Fair to trace the development of Henri Soul’s Le Pavillon.”
Additional information
| Weight | 1 kg |
|---|
