The Secret History of French Cooking: The Outlaw Chefs Who Made Food Modern
5 | 1 ratings
Price: 27.29
Last update: 03-23-2026
Product details
- Publisher : Dutton
- Publication date : March 17, 2026
- Language : English
- Print length : 352 pages
- ISBN-10 : 1524744735
- ISBN-13 : 978-1524744731
- Item Weight : 1.24 pounds
- Dimensions : 6.29 x 1.16 x 9.28 inches
- Best Sellers Rank:#3,558 in Books (See Top 100 in Books)
- Gastronomy History (Books)
- General France Travel Guides
- Culinary Biographies & Memoirs
- Customer Reviews:5.05.0 out of 5 stars(1)
Top reviews from the United States
- Nurse_bookieMust haveStep inside the rebellious kitchens of 1960s and 70s France with The Secret History of French Cooking by Luke Barr, New York Times bestselling author of Provence 1970.
This lively, dramatic account reveals how a group of daring chefs including Paul Bocuse, Michel Guérard, and the Troisgros brothers upended the staid French culinary world and invented what we now know as modern cuisine. From rivalries to celebrity chefs, from creative innovation to incredibly delicious dishes, this is the story of food like you’ve never tasted it before.
The book also uncovers the largely unknown contributions of women chefs fighting for recognition in a male-dominated culinary scene and the critic who shaped and sometimes threatened this culinary revolution.
Whether you’re a food lover, a history buff, or someone who loves a good drama behind the kitchen doors, this book is a feast for the mind and imagination ????????