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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.
Table of 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.