The Four Seasons Cookbook

The Four Seasons Cookbook

By

Original Publisher
Holt, Rinehart and Winston
Date of publication
1971
ISBN
0030802644

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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.