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Trubek, Amy B.,

Haute cuisine : how the French invented the culinary profession / Amy B. Trubek. - xi, 178 pages : illustrations ; 25 cm

Includes bibliographical references (pages 163-171) and index.

The cuisine -- The emergence of the restaurant -- The British -- Cultural nationalism -- Apostles of hauteness -- Schools, standards, and status -- Culinary expositions in Britain and France -- Epilogue -- French culinary terms -- Classic recipes of French haute cuisine.

ISBN: 0812235533 9780812235531

LCCN: 00023286

Subjects--Topical Terms:
Cooking, French--History
Gastronomy--History

LC Class. No.: TX719. / T78 2000

Dewey Class. No.: 641.594409