If you love France, a good steak frites, and have ever wondered what really happens inside the kitchen, you’ll want to hear my recent conversation with author Luke Barr. His latest book, "The Secret History of French Cooking," traces ,the evolution from haute cuisine to nouvelle cuisine and explores its lasting influence on how we eat today. But there’s much more to the story: the secret past of Le Monde’s food critic Robert Courtine, the battle waged by women chefs for equal treatment, and the way celebrity chefs like Paul Bocuse helped bring French cuisine to a global audience.