Last Days of Haute Cuisine : America's Culinary Revolution

The story of the liberation of ethnic cuisine & what happened when haute cuisine came to America & its elitist principles met our populist beliefs. Traces the evolution of the 1941 opening of Le Pavillon to restaurants such as Le Cirque, Spago, & Danny Meyer's Union Square group. Brings us inside this high-stakes business through its untold anecdotes, its legendary cooks & bright new stars. 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 the personalities, the visionaries, & the writers -- from Julia Child to M.F.K. Fisher to James Beard -- who created our modern gastronomic world.Kuh, Patric is the author of 'Last Days of Haute Cuisine : America's Culinary Revolution', published 2002 under ISBN 9780756753030 and ISBN 0756753031.