The Secret History of French Cooking

“Barr knows his stuff, and doesn’t overstuff as Bocuse arguably did his famous Mediterranean sea bass wrapped in fish-shaped, egg-washed pastry filled with lobster mousse, ground pistachios, truffles and cream. (Pass the Wegovy!) Barr’s sentences are crisp, sometimes slightly undercooked — here come the food metaphors, creeping in — clear as consommé, punchy. “What was a cardoon, exactly, some kind of degenerate artichoke?” You’ll finish his secret history five pounds heavier but a little happier.” —The New York Times Book Review

“[Barr’s] newest book is a lush, gossipy history of 1960s and 1970s France during the rise of nouvelle cuisine….It’s a history book with the page-turning qualities of a good novel.” —Eater

“The Secret History of French Cooking tells a lively, behind-the-scenes account of the rebellious chefs who transformed French cuisine in the 1960s and 1970s. Author Luke Barr introduces readers to some of the most influential chefs of the era, the cooking techniques that they brought to kitchens for the first time, and the often-overlooked women chefs who fought for their place in an industry dominated by men.” —FoodTank

“An outstanding book for anyone interested in French history and food, gender, and culture studies.” —Booklist

“Barr’s raucous account is peppered with food wars…dark pasts…and dismal selling out… The result is a savory recreation of a seminal food scene.” —Publishers Weekly (starred review)

“The Secret History of French Cooking brings to life the quiet revolutions, humble origins, and enduring wisdom at the heart of French cuisine. Luke Barr’s writing serves to remind us that the most meaningful food traditions are those that hold a reverence for seasonality, resourcefulness, and deep cultural memory. This kind of storytelling celebrates the very values I hold most dear: integrity in the kitchen, respect for the land, and the transformative power of gathering around a meal.” —Alice Waters, Founder/Owner of Chez Panisse and New York Times bestselling author

“Until the seventies everyone knew what a French restaurant was supposed to be. Then nouvelle cuisine came along and changed everything. Luke Barr takes us behind the scenes to meet the bad boys of the kitchen, the forgotten women – and the people who propelled them to fame. These chefs were creating the playbook for the future, and it’s all here – the good, the bad and the extremely ugly. I couldn’t put the book down. ” —Ruth Reichl, New York Times bestselling author and former New York Times restaurant critic

“Luke Barr writes the jaw-dropping tale of the moment food became pop culture. He turns the rise of nouvelle cuisine into a richly woven story about art, ego, critics, and power, moving from smoky Paris kitchens to the grand stage at Disney World. I devoured it. The Secret History of French Cooking is a rich, absorbing, and deeply revealing account of how French cuisine remade itself, and what that reinvention cost.” —Daniel Stone, former National Geographic Senior Editor and national bestselling author of The Food Explorer

“Luke Barr brings to life a pivotal moment in gastronomy with precision, curiosity, and deep respect. In this book, we see the icons of French cuisine—brilliant, imperfect, and revolutionary—reshape how the world cooks and eats. A compelling and essential story for anyone who cares about food.” —Eric Ripert, Chef & Co-Owner of Le Bernardin