Haute cuisine : how the French invented the culinary profession /

Bibliographic Details
Main Author:	Trubek, Amy B.
Format:	Book
Language:	English
Published:	Philadelphia : University of Pennsylvania Press, [2000]
Subjects:	Cooking, French > History. Gastronomy > History.

Description
Physical Description:	xi, 178 pages : illustrations ; 25 cm.
Bibliography:	Includes bibliographical references (pages [163]-171) and index.
ISBN:	0812235533 (alk. paper)