商品簡介
A tour of contemporary food history by an influential food journalist traces four decades of culinary revolution from the publication of Julia Child's French cooking classic through the diverse practices of today, covering such topics as the introduction of nouvelle cuisine and the rise of contemporary American food stars.
作者簡介
Raymond Sokolov ate his first meal in Detroit in 1941 and dined with tenacious curiosity in France as a correspondent for Newsweek. He went on to sustain himself writing about food at The New York Times and Natural History magazine, and, most recently, by covering restaurants worldwide for The Wall Street Journal. He is the author of The Saucier’s Apprentice, the novel Native Intelligence, and a biography of A. J. Liebling, Wayward Reporter. He lives in New York’s Hudson Valley.
