A history of the world's most famous dining establishment chronicles its life over three decades and shows readers how the restaurant survives and competes. 10,000 first printing.
Book Description
Editorial Reviews
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.
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.
- David Nudo, "Library Journal"
Copyright 1993 Reed Business Information, Inc.
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Most Helpful Customer Reviews
1 of 1 people found the following review helpful:
4.0 out of 5 stars
Insider's View,
By Carol Bardelli and Jerry Bardelli (Silver Springs, NV USA) - See all my reviews
This review is from: Lutece: A Day in the Life of America's Greatest Restaurant (Hardcover)
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.
1 of 1 people found the following review helpful:
5.0 out of 5 stars
Lutece: A Day in the Life of America's Greatest Restaurant,
By Wayne Smith (Grand Junction, CO United States) - See all my reviews
This review is from: Lutece: A Day in the Life of America's Greatest Restaurant (Hardcover)
Even though Chef Soltner sold Lutece a few years ago, it is unfortunate that this book is out of print. It is an outstanding, thourough view of the day to day operations and realities of the food service business. Irene Daria did an excellent job of distilling her observations into a typical 24 hour period at Lutece. The chapters are divided into key times of the day and detail what is likely to be happening in terms of preparation, service, and business aspects. Additionally, there are numerous stories related by the Chef and his crew that give a very accurate depiction of the dedication that is required to maintain excellence in this profession. I would highly recommend this book as required reading for anyone considering a career in food service. Not only could it help one decide whether or not this is the right profession for them, but it also gives direction on how to do it correctly.
5.0 out of 5 stars
Do you really want to own a top restaurant?,
This review is from: Lutece: A Day in the Life of America's Greatest Restaurant (Hardcover)
An extremely well researched (and well written) book which presents an honest picture of the day to day (unending) "travail" of keeping a top restaurant going. André Soltner comes through as a real pro with strong values and a good heart.
A pleasant surprise was to read the almost naive (but honest) revelations regarding some of the "tricks of the trade", that actually made Lutéce what it was. The book is a must read (wake-up call?) for anyone who ever dreamed of opening (and running!) a successful restaurant.
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