• Title: Lutece: A Day in the Life of America's Greatest Restaurant
  • Author: Irene Daria
  • Released: 1993-11-23
  • Language: English
  • Pages: 230
  • ISBN: 0394589645
  • ISBN13: 978-0394589640
  • ASIN: 0394589645
From Publishers Weekly The slight exaggeration of the subtitle is virtually the only hyperbole to be found in this involving, personalized, instructive multi-starred review of the famed Manhattan restaurant. The book is no mere promo piece (although Lutece owner-chef Andre Soltner couldn't ask for more), since Daria also takes readers through the commercial food chain, from distributor to restaurant kitchen to the diner's plate. The day at Lutece we read about starts at 5:30 a.m., and on this particular morning there's a certain tension as the staff awaits a New York Times review which they hope will counter negative comments in New York Newsday . It's crucial that food critic Bryan Miller affirm Lutece's four-star status (he does); as Soltner explains, "the fear of failure" keeps a chef great. Daria ( The Fashion Cycle ) introduces us to the workers, most specifically to Soltner and to his wife of 30 years, Simone, and shows us the exacting professionalism of them all. We spend a lot of time in the kitchens--the book includes a few Lutece recipes--witnessing the complicated logistics of food preparation. Readers learn that serving and feeding diners well is a considerable accomplishment--and deserving of a generous tip.
Copyright 1993 Reed Business Information, Inc.

From Library Journal The behind-the-scenes activities that occur daily at Lutece make this Manhattan restaurant the best respected in America. After months of working closely with owner Andre Soltner and his staff, award-winning magazine writer Daria offers an intimate look at and pays tribute to the operation of a four-star landmark that for more than 30 years has served movie stars, moguls, and presidents. She details those laborious tasks--from ordering supplies to the creation of the complicated French cuisine--to report on how this business functions during a typical 5:30 a.m.-midnight day. Daria also examines the meat/fish/produce markets that serve the plethora of metropolitan eateries. Unlike David Blum's Flash in the Pan ( LJ 11/1/92), which recounted the goings-on during the short life span of a "downtown hotspot," this book is a more serious case study on the nuts and bolts of running an established restaurant. A dozen prized recipes are scattered throughout the book, adding to an already enjoyable read for those who are interested in restaurants or, for that matter, eating.
- David Nudo, "Library Journal"
Copyright 1993 Reed Business Information, Inc.

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