Accounting for taste : the triumph of French cuisine
Ferguson explains how the food of France became French cuisine. This journey begins with Ancien Régime cookbooks and ends with twenty-first-century cooking programs. It takes us from Carême, the "inventor" of modern French cuisine in the early nineteenth century, to top chefs today, such...
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Format: | Book |
Language: | English |
Published: |
Chicago :
University of Chicago Press,
2004.
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Table of contentsTable of contents
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Call Number: |
TX 652 .C37 n.888 |
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Copy 1 | Available |