Book
Haute cuisine : how the French invented the culinary profession / Amy B. Trubek.
Record details
- ISBN: 0812235533 (alk. paper)
- Physical Description: xi, 178 p. : ill. ; 25 cm.
- Publisher: Philadelphia, Pa. : University of Pennsylvania Press, 2000.
Content descriptions
| Bibliography, etc. Note: | Includes bibliographical references (p. [163]-171) and index. |
| Formatted Contents Note: | 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. |
Search for related items by subject
| Subject: | Cookery, French > History. Gastronomy > History. |
Available copies
- 1 of 1 copy available at Kirtland Community College.
Holds
- 0 current holds with 1 total copy.
Show Only Available Copies
| Location | Call Number / Copy Notes | Barcode | Shelving Location | Status | Due Date |
|---|---|---|---|---|---|
| Kirtland Community College Library | TX 719 .T78 2000 | 30529064 | General Collection | Available | - |