A cultural and culinary history of a group of French chefs in the late 1960s and 70s who revolutionized food culture, first at home and then, quickly, abroad.
Barr knows his stuff, and doesn’t overstuff ... Barr’s sentences are crisp, sometimes slightly undercooked — here come the food metaphors, creeping in ... You’ll finish his secret history five pounds heavier but a little happier.
Captures big personalities in lively detail and recreates luxurious meals on the page. An outstanding book for anyone interested in French history and food, gender, and culture studies.
