The Secret History of French Cooking: The Outlaw Chefs Who Made Food Modern - Luke Barr

From the New York Times bestselling author of Provence, 1970, a lively, dramatic account of the spectacular rise of French nouvelle cuisine, and the renegade chefs of the 1960s and 1970s who revolutionized modern cooking. nIn The Secret History of French Cooking, Luke Barr takes readers inside the culinary rebellion that upended the staid French food world and reinvented the role and cultural importance of chefs and restaurants. The very idea of the chef as creator--as innovator, artist, auteur--can be traced back to the legendary Paul Bocuse, Michel Guérard, and the Troisgros brothers, among …

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