Haute Cuisine: How the French Invented the Culinary Profession. hardcover 200 p.
内容
Profiles the great chefs of the nineteenth century, including AntoninCareme and Auguste Escoffier, and their role in creating a professional classof chefs trained in French principles and techniques. This book shows how ourtastes, desires, and history come together at a common table of appreciationfor the French empire of food.
