Readers who couldn't get enough of "Kitchen Confidential," Anthony Bourdain's fly-in-the-soup look at the restaurant industry, will want to sink their teeth into this new book. Food writer and Paris-trained chef Patric Kuh chronicles the fascinating rise of the restaurant business, from the opening of Henri Soule's famed Le Pavillon in New York City to today's culinary landscape of trendy restaurants and celebrity chefs. Filled with rich history, previously untold anecdotes, and humorous insights, "The Last Days of Haute Cuisine" is a must for any food lover's kitchen bookshelf.
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