The Secret History of French Cooking

“An outstanding book for anyone interested in French history and food, gender, and culture studies.” —Booklist

“Barr’s raucous account is peppered with food wars…dark pasts…and dismal selling out… The result is a savory recreation of a seminal food scene.” —Publishers Weekly (starred review)

“The Secret History of French Cooking brings to life the quiet revolutions, humble origins, and enduring wisdom at the heart of French cuisine. Luke Barr’s writing serves to remind us that the most meaningful food traditions are those that hold a reverence for seasonality, resourcefulness, and deep cultural memory. This kind of storytelling celebrates the very values I hold most dear: integrity in the kitchen, respect for the land, and the transformative power of gathering around a meal.” —Alice Waters, Founder/Owner of Chez Panisse and New York Times bestselling author

“Until the seventies everyone knew what a French restaurant was supposed to be. Then nouvelle cuisine came along and changed everything. Luke Barr takes us behind the scenes to meet the bad boys of the kitchen, the forgotten women – and the people who propelled them to fame. These chefs were creating the playbook for the future, and it’s all here – the good, the bad and the extremely ugly. I couldn’t put the book down. ” —Ruth Reichl, New York Times bestselling author and former New York Times restaurant critic

“Luke Barr writes the jaw-dropping tale of the moment food became pop culture. He turns the rise of nouvelle cuisine into a richly woven story about art, ego, critics, and power, moving from smoky Paris kitchens to the grand stage at Disney World. I devoured it. The Secret History of French Cooking is a rich, absorbing, and deeply revealing account of how French cuisine remade itself, and what that reinvention cost.” —Daniel Stone, former National Geographic Senior Editor and national bestselling author of The Food Explorer

“Luke Barr brings to life a pivotal moment in gastronomy with precision, curiosity, and deep respect. In this book, we see the icons of French cuisine—brilliant, imperfect, and revolutionary—reshape how the world cooks and eats. A compelling and essential story for anyone who cares about food.” —Eric Ripert, Chef & Co-Owner of Le Bernardin