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Kuh, who started his career by cooking in restaurants, is the author of the James Beard award-winning Last Days of Haute Cuisine, a history of the American restaurant business. The magazine’s chief restaurant critic since 2000, he was the recipient of the 2006 James Beard Foundation award for best magazine restaurant critic in America. In 2011, he won the foundation’s Craig Clairborne Distinguished Restaurant Review Award. Kuh has been published in Gourmet, Bon Appetit, and Food & Wine.
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