The Four Seasons Cookbook

The Four Seasons Cookbook


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Original Publisher
Holt, Rinehart and Winston
Date of publication

Recommended by

William Woys Weaver

Food historian, author, gardener, epicure

As Patrick Kuh pointed out in The Last Days of Haute Cuisine, the Four Seasons launched a revolution in American cuisine which turned the direction of our national cookery away from France with a new focus on an American style of cooking. That revolution is still playing out today, so this cookbook must assume its place as a turning point, at least in terms of American culinary history.