OK, finished another one: The United States of Arugula: How We Became a Gourmet Nation. This one was pretty interesting - it traces how we got to the current state of fine dining in America. Didn't get really good until the second half - the first parts dealt with history of restaurants in Europe, the French chefs who came over to the US in the forties, Julia child's influence - I've read a bunch of that already. I started enjoying it when we got to the more modern sections - the rise of local ingredients, California cuisine, Chez Panisse and Alice Waters.
(Book 5)
1 comment:
I'm glad you like to cook and are interested in gourmet foods- someone's got to feed all the non-domestic women in this world!
-Need I sign this?
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