Lutece: A Day in the Life of America's Greatest Restaurant

by Irene Daria

Book Overview

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. This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 0394589645
• ISBN13: 9780394589640
• Release Date: November 1993
• Publisher: Random House (NY)
• Length: 230 Pages
• Weight: 1.22 lbs.
• Dimensions: 0.9" x 6.5" x 9.5"

Customer Reviews

Do you really want to own a top restaurant?

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.

Insider's View

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.

Lutece: A Day in the Life of America's Greatest Restaurant

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.