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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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Bibliographic Details
Main Author: Ferguson, Priscilla Parkhurst.
Format: Book
Language:English
Published: Chicago : University of Chicago Press, 2004.
Subjects and Genres:
Cooking, Frenc
Cookbooks.
Online Access:Table of contents
Table of contents
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Closed Stacks

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Call Number: TX 652 .C37 n.888
Copy 1 Available

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