Patric Kuh, who started his career cooking in restaurants, is the author of TheLast 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.
Join our mailing list!
Get our latest book recommendations, author news, and competitions right to your inbox.
Books by Patric Kuh
Thank you for signing up, fellow book lover!
Tell us what you like, so we can send you books you'll love.