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Haute cuisine : how the French invented the culinary profession
"Haute Cuisine profiles the great chefs of the nineteenth century, including Antonin Careme and Auguste Escoffier, and their role in creating a professional class of chefs trained in French principles and techniques, as well as their contemporary heirs, notably Pierre Franey and Julia Child.&qu...
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| Main Author: | |
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| Format: | Book |
| Language: | English |
| Published: |
Philadelphia, PA :
University of Pennsylvania Press,
2000.
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| Subjects and Genres: | |
| Online Access: | Table of contents |
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Internet
Table of contentsClosed Stacks
| Call Number: |
TX 652 .C37 no.306 |
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| Copy 1 | Available |