Au Revoir to All That: Food, Wine, and the End of France

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Michael Steinberger

Bloomsbury, New York, 2010, 2009, English

Nonfiction, General

ISBN: 9781596915060

From the Publisher. France is in a rut, and so is French cuisine. For the first time in the annals of modern cooking, the most influential chefs and the most talked-about restaurants in the world are not French. Large segments of the wine industry are in crisis, cherished artisanal cheeses are threatened with extinction, and bistros and brasseries are disappearing at an alarming rate. How did this happen? Author Michael Steinberger investigates in this sharp and funny book, following the trail into the kitchens and vineyards of France, with detours into French politics, economics, and culture. The result is a portrait of a cuisine and country in transition.

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Penny Drue Baird

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Any trained foodie and Francophile will be spellbound reading about all the very familiar places we love in France. Sternberger had me at “hello” when on the first page he speaks about his all-time favorite food treat in Paris—the praline millefeuille (napoleon) from Ladurée and Pierre Hermé. All who know me, know it’s been my number one favorite for the last few years.

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