The Last Days of Haute Cuisine The Coming of Age of American Restaurants
The Last Days of Haute Cuisine: The Coming of Age of American Restaurants by Patric Kuh, published by Penguin on February 26, 2002, offers a detailed exploration of the evolution of American high-style dining. This 256-page book combines the author’s insider perspective with humor, tracing the journey from the 1941 opening of Le Pavillon to the emergence of contemporary dining establishments like Le Cirque and Spago. Kuh shares anecdotes and insights about notable chefs and culinary figures, providing a rich narrative that highlights significant shifts in American cuisine.
Readers will find a blend of history and personal reminiscence as Kuh delves into the high-stakes world of restaurants, revealing the dynamics of the industry and the personalities that shaped it. The book covers various aspects of cooking and hospitality, making it relevant for those interested in the culinary arts and the business of dining. Through engaging storytelling, Kuh presents a social and cultural history that reflects the transformation of America’s restaurant scene, populated by iconic figures such as Julia Child and James Beard.
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“Essential reading for all serious foodies.”—Anthony Bourdain, author of Kitchen Confidential
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.
“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 The Soul of a Chef
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