Haute cuisine : how the French invented the culinary profession / Amy B. Trubek.
Material type:
TextPublisher: Philadelphia, Pa. : University of Pennsylvania Press, 2000Description: xi, 178 pages : illustrations ; 25 cmContent type: - text
- unmediated
- volume
- 0812235533
- 9780812235531
- 641.594409
- TX719. T78 2000
Contents:
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.
| Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|---|
| Book | City Campus City Campus Main Collection | 641.594409 TRU (Browse shelf(Opens below)) | 1 | Available | A250299B |
Browsing City Campus shelves, Shelving location: City Campus Main Collection Close shelf browser (Hides shelf browser)
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.
Machine converted from AACR2 source record.
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