Haute cuisine : how the French invented the culinary profession / Amy B. Trubek.
By: Trubek, Amy B
.
Publisher: Philadelphia, Pa. : University of Pennsylvania Press, 2000Description: xi, 178 p. : ill. ; 25 cm.ISBN: 0812217764 (pbk.).Subject(s): Cooking, French -- History | Gastronomy -- HistoryDDC classification: 641.594409
Contents:
1. The cuisine - 2. The emergence of the restaurant - 3. The British -- 4. Cultural nationalism -- 5. Apostles of hauteness -- 6. Schools, standards, and status -- 7. Culinary expositions in Britain and France -- Epilogue -- French culinary terms -- Classic recipes of french Haute cuisine.
| Item type | Current location | Shelf location | Call number | Copy number | Status | Notes | Date due | Barcode |
|---|---|---|---|---|---|---|---|---|
| Main Collection | Taylor's Library-TU |
Floor 4, Shelf 20 , Side 2, TierNo 4, BayNo 8 |
641.594409 TRU (Browse shelf) | 1 | Available | SCAFS,30003,02,GR | 5000133314 |
Browsing Taylor's Library-TU Shelves Close shelf browser
| 641.5944 WRI Le Cordon Bleu complete cooking techniques : | 641.5944 WRI Le Cordon Bleu complete cooking techniques : | 641.5944 WRI Le Cordon Bleu complete cooking techniques : | 641.594409 TRU Haute cuisine : | 641.5944092 BOO Sacre cordon bleu : | 641.594436 WEL The Paris cookbook / | 641.5944361 SPI Paris : |
Includes bibliographical references (p. [163]-171) and index.
1. The cuisine - 2. The emergence of the restaurant - 3. The British -- 4. Cultural nationalism -- 5. Apostles of hauteness -- 6. Schools, standards, and status -- 7. Culinary expositions in Britain and France -- Epilogue -- French culinary terms -- Classic recipes of french Haute cuisine.