The secret history of French cooking : the outlaw chefs who made food modern / Luke Barr.

Format:

Book

Author/Creator:

Barr, Luke, Author.

Language:

English

Subjects (All):

Cooking, French--History--20th century.

Cooking, French.

Cooks--France--Biography.

Cooks.

Cooking--Experiments--History--20th century.

Cooking.

Physical Description:

xiv, 337 pages, 16 unnumbered leaves of unnumbered plates : illustrations (some color) ; 24 cm

Place of Publication:

New York, NY : Dutton, an imprint of Penguin Random House LLC, [2026]

Language Note:

In English.

Summary:

"This deeply researched cultural and culinary history tells the story of a group of French chefs who, in the late 1960s and 70s revolutionized food culture, first at home and then, quickly, abroad, especially in the United States. The very idea of chef as creator can be traced back to these legends of la nouvelle cuisine: Paul Bocuse, Michel Guerard, and the Troisgros brothers"-- Provided by publisher.

Contents:

1965

The pot au feu

True French cuisine

"The dinner of the century"

Bande à Bocuse

The ten commandments

Cuisine de femme

The slimming diet

Foreign correspondents

Coming to America

The enemy

The Association of Women Chefs

Experiments

Battle of the sexes

Trendy

"Nouvelle cuisine is dead"

The truth about courtine

Disney World.

Notes:

Includes bibliographical references and index.

Other Format:

Online version Barr, Luke Les enfants terribles

ISBN:

9781524744731

1524744735

OCLC:

1527216174