Books by Luke Barr and Complete Book Reviews

Provence
Provence, 1970: M.F.K. Fisher, Julia Child, James Beard, and the Reinvention of American Taste
Luke Barr. Clarkson Potter, $26 (288p) ISBN 978-0-307-71834-1
M.F.K. Fisher’s great-nephew Barr, a Travel + Leisure editor, uses considerable research to recreate a momentous convergence of preeminent American food writers in Provence in the fall of 1970 that determined not only the trajectory of their...
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Ritz and Escoffier: The Hotelier
Ritz and Escoffier: The Hotelier, the Chef & the Rise of the Leisure Class
Luke Barr. Clarkson Potter, $26 (288p) ISBN 978-0-8041-8629-2
In this entertaining culinary history, Barr (Provence, 1970) narrates the lives of the two men responsible for democratizing high-end dining at the turn of the 20th century. In 1889, Richard D’Oyly Carte, an impresario known for his work with...
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The Secret History of French Cooking: The Outlaw Chefs Who Made Food Modern
The Secret History of French Cooking: The Outlaw Chefs Who Made Food Modern
Luke Barr. Dutton, $32 (352p) ISBN 978-1-5247-4473-1
The emergence of nouvelle cuisine in 1970s France heralded not only a shift in taste but also the rise of the celebrity chef and of cooking as a competitive cultural sport, according to this immersive account from food writer Barr (Ritz and...
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The Hunt for History: On the Trail of the World’s Lost Treasures—from the Letters of Lincoln
The Hunt for History: On the Trail of the World’s Lost Treasures—from the Letters of Lincoln, Churchill, and Einstein to the Secret Recordings Onboard JFK’s Air Force One
Nathan Raab, with Luke Barr. Scribner, $30 (288p) ISBN 978-1-5011-9890-8
Rare documents dealer Raab relates the stories behind his greatest finds in his brisk and entertaining debut. After working in politics and public relations, Raab followed his father into the antiquarian business; in one of his first transactions,...
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