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Cooking at De Gustibus
Celebrating 25 Years of Culinary Innovation

by Arlene Feltman Sailhac

Cooking at De Gustibus For the past quarter century the De Gustibus Cooking School in New York City has enjoyed a unique view of the culinary revolution as it swept across America, transforming chefs into celebrities and introducing new dishes onto American menus and new foods into American homes. In Cooking at De Gustibus founder Arlene Feltman Sailhac provides a unique history of the American food scene since 1980, with a yearbook of superstar chefs and 100 seminal recipes that have been featured at her venerable culinary venue.

Organized chronologically, the book features brief essays that cover the explosive changes in the American culinary landscape over the past 25 years, along with colorful sidebars and archival photographs that capture the highlights of this history. Beautiful new photographs illustrate many of the recipes, which represent not only the most innovative dishes of the period but also the most timeless. Feltman Sailhac relives her moments in the classroom kitchen with the late Julia Child, the infamous Jacques Pepin, a very young Wolfgang Puck, and the Food Network star Rachael Ray, to just name a few.

An entertaining and appetizing trip down memory lane, Cooking at De Gustibus is a nostalgic look at how we were and how we ate.

About the Author

Arlene Feltman Sailhac co-founded De Gustibus in New York City in 1980. Today the program encompasses more than 120 classes per year. She lives in New York City with her husband, Alain Sailhac, a master chef and one of the first teachers at De Gustibus.

 

Buy the Book!

 

Cooking at De Gustibus
Celebrating 25 Years of Culinary Innovation

by Arlene Feltman Sailhac
Stewart, Tabori & Chang
Hardcover; 256 Pages
250 Photographs; 100 Recipes
$40.00 [$56.00 Canada]
ISBN: 1-58479-459-3
Information provided by the publisher.

 

Cooking at De Gustibus

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This page created March 2006


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