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Haute cuisine : how the French invented the culinary profession / Amy B. Trubek.

By: Publication details: Philadelphia, Pa. : University of Pennsylvania Press, 2000.Description: xi, 178 p. : ill. ; 25 cmISBN:
  • 0812217764 (pbk.)
Subject(s): DDC classification:
  • 641.594409 TRU
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.
Holdings
Cover image Item type Current library Home library Collection Shelving location Shelf location Call number Materials specified Vol info Copy number Status Notes Date due Barcode Item holds Item hold queue priority Course reserves
Main Collection Taylor's Library-TU

Floor 4, Shelf 20 , Side 2, TierNo 2, BayNo 8

 641.594409 TRU (Browse shelf(Opens below)) 1 Available SCAFS,30003,02,GR 5000133314

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.