The executive chef and owner of Los Angeles' Patina, a premier restaurant for haute cuisine, presents such recipes as Santa Barbara Shrimp with Mashed Potatoes, Tournedos of Tuna with Chinese Vegetables, and Patina's Chocolate Plate. Tour.
Charles Perry Books
January 1, 1924 – January 1, 1969
Charles Perry masterfully transitioned from rock and roll journalism to become a celebrated food historian. His extensive career, including a significant tenure at the Los Angeles Times, saw him delve into the rich tapestry of global cuisine. Recognized in works across seven languages, Perry's writing reveals a profound understanding of culinary traditions and their cultural significance. He is a pivotal figure in food history, contributing invaluable insights to the field.