Patric Kuh: 2 books

The multiple-James Beard Award–winning restaurant critic for Los Angeles Magazine delivers an arresting exploration of our cultural demand for “artisanal” foods in a world dominated by corporate agribusiness. We hear the word “artisanal” all the time—attached to cheese, chocolate,...

Twenty-seven extraordinary chefs tell the personal stories behind their culinary triumphs. Over the past decade, our culture's interest in the world's great chefs has grown phenomenally. Once known to only the most dedicated gourmets, these supremely talented men and women have become high-profile...