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.