"Haute Cuisine" profiles the great chefs of the 19th century, including Antonin Careme and Auguste Escoffier, and their role in creating a professional class of chefs trained in French principles and techniques, as well as their contemporary heirs, notably Pierre Franey and Julia Child. 13 illustrations.
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"Haute Cuisine" profiles the great chefs of the 19th century, including Antonin Careme and Auguste Escoffier, and their role in creating a professional class of chefs trained in French principles and techniques, as well as their contemporary heirs, notably Pierre Franey and Julia Child. 13 illustrations.
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Edition: 2000, University of Pennsylvania Press
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0812217764
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9780812217766
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192
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2000
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English
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Edition: 2000, University of Pennsylvania Press
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9780812217766
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2000
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English
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Edition: 2000, University of Pennsylvania Press
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0812217764
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9780812217766
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2000
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Edition: 2000, University of Pennsylvania Press
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0812217764
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9780812217766
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2000
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2000
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2000
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Edition: 2000, University of Pennsylvania Press
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0812217764
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12/2000
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0812217764
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9780812217766
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2000
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