Results for "Kuh, Patric"

Award-winning journalist and food writer Patric Kuh explores the restaurant industry—based on the experiences of Lien Ta and Jonathan Whitener’s Here’s Looking at You restaurant in Los Angeles—and reveals essential details for anyone considering a path to this risky profession.Everyone knows that op... Read More about Becoming a Restaurateur (Masters at Work)

The multiple-James Beard Award—winning restaurant critic for Los Angeles Magazine delivers an arresting exploration of our cultural demand for “artisanal” foods in a world dominated by corporate agribusiness. We hear the word “artisanal” all the time—attached to cheese, chocolate, coffee, ... Read More about Finding the Flavors We Lost: From Bread to Bourbon, How Artisans Reclaimed American Food

The multiple-James Beard Award—winning restaurant critic for Los Angeles Magazine delivers an arresting exploration of our cultural demand for “artisanal” foods in a world dominated by corporate agribusiness.   We hear the word “artisanal” all the time—attached to cheese, chocolate, c... Read More about Finding the Flavors We Lost: From Bread to Bourbon, How Artisans Reclaimed American Food

“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 ris... Read More about The Last Days of Haute Cuisine: The Coming of Age of American Restaurants

Twenty-seven extraordinary chefs tell the personal stories behind their culinary triumphs. Over the past decade, our culture's interest in the world's great chefs has grown phenomenally. Once known to only the most dedicated gourmets, these supremely talented men and women have become high-profile s... Read More about Chef's Story: 27 Chefs Talk About What Got Them into the Kitchen

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. Ku... Read More about The Last Days of Haute Cuisine: The Coming of Age of American Restaurants