Average Reviews:
(More customer reviews)This inside look at the now defunct Lutece is compiled from a year of observation by author Irene Daria. She does a fine job of introducing the reader to legendary owner-chef Andre Soltner, his staff and the inner workings of Lutece. Daria's fluffy writing style doesn't lend suspense to this well researched book. Irene Daria states early on, "I'm not a food writer nor a chef". This might lead one to believe her unbiased view would lend a fresh and revealing inside peek into the culinary world and Lutece. Yet her careful attention to detail doesn't capture a reader's imagination in the gripping manner of more recent culinary literature. Billed as "revealing and often delicious", this book lacks the suspense of Michael Ruelman's The Making of A Chef and juicy heft of Anthony Bourdain's Kitchen Confidential. I would recommend Lisa Brenner's crisp and deliciously revealing The Fourth Star as the superior insider's view into the world of restauranting. Andre Soltner's own cookbook Lutece is a superior source for recipes. Although Lutece: A Day in the Life of America's Greatest Restaurant lacks the sharpness of a "tell all" book, readers looking for a nostalgic trip inside Soltner's Lutece should find it worth the price of admission. It rates four stars just for it's historical value. A yummy addition to any serious culinary or foodie literary collection.
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