Becoming a Restaurateur

Patric Kuh (Author)
Available

Product Details

Price
$18.00  $16.56
Publisher
Simon & Schuster
Publish Date
May 07, 2019
Pages
128
Dimensions
5.0 X 0.6 X 7.0 inches | 0.4 pounds
Language
English
Type
Hardcover
EAN/UPC
9781982103309
BISAC Categories:

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About the Author

Patric Kuh, who started his career cooking in restaurants, is the author of The Last Days of Haute Cuisine, a history of the American restaurant business which won the James Beard Foundation's award for writing on food. He was Los Angeles Magazine's restaurant critic from 2000-2017, and the recipient of both the James Beard Award for best restaurant critic in America and the Craig Claiborne Distinguished Restaurant Review Award in 2011. Kuh has been published in Gourmet, Bon Appetit, Food & Wine, and Saveur.