Happiness Is in the Kitchen
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Happiness Is in the Kitchen

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  • Item #: 9781620060513
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The Biography of Nouvelle Cuisine and of Its Protagonist

Shortly before he passed away from the effects of Parkinson's disease, master chef Paul Boucuse was interviewed by his good friend, Giulio Alberoni, a writer of gastronomy books and biographies. It was the last interview the French chef gave and he related the story of the beginning and rise of Nouvelle Cuisine, his modern style of French cooking.

Boucuse credits the contributions of many others including his great friend and colleague Gualtiero Marchesi. Rather than focusing on himself, Boucuse tells the tale of the evolution of a cultural phenomenon, born from the union of different lives, different experiences, and the realization of their dreams.

The result is a fitting portrait of the great chef and the modern French cooking that he popularized.

ABOUT THE AUTHOR

Giulio Alberoni is a food writer, professional gastronome, culinary historian, biographer, and author of novels. He was the writer and host of TV programs for culinary shows, fashion shows, and design shows for television channels all over the world (Telad - Channel 2 Israel, GTV South Korea, and RAI - the national public broadcasting company of Italy).

Giulio created and directs the culinary book series Le Ostriche for an Italian publisher, Edizioni Leima. He is the author of several books including Caviale (a best-selling book about caviar’s history and gourmand) and Aceto Balsamico Tradizionale (a work about balsamic vinegar) published by Italian publishing house Mursia. Mursia also hired Alberoni to direct and edit the book series Storia Ricette Curiosità.

Alberoni lives in Milan, Italy, but he spends part of his time traveling and working in Europe and in the rest of the world. He knew personally some of the leading chefs of our era. 

by Giulio Alberoni
BROWN POSEY PRESS
Trade Paperback - 6 x 9 x .2
9781620060513
100 Pages
COOKING / History
COOKING / Regional & Ethnic / French
HISTORY / Europe / France
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