Description:
University of Pennsylvania Press, 2000-12-04. Paperback. Good. Clean, sturdy paperback. Light edge-wear. Some highlighting to passages. WF
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Haute Cuisine: How the French Invented the Culinary Profession Paperback - 2000
by Amy B. Trubek
First line
In 1750 the world of haute cuisine was similar to earlier eras: it was created in the homes of the aristocracy, bounded their demands, and greatly influenced by the aesthetic values of the day.
Details
- Title Haute Cuisine: How the French Invented the Culinary Profession
- Author Amy B. Trubek
- Binding Paperback
- Edition [ Edition: repri
- Pages 192
- Volumes 1
- Language ENG
- Publisher University of Pennsylvania Press
- Date 2000-12-04
- Illustrated Yes
- Features Illustrated
- ISBN 9780812217766 / 0812217764
- Weight 0.64 lbs (0.29 kg)
- Dimensions 9 x 6 x 0.44 in (22.86 x 15.24 x 1.12 cm)
-
Themes
- Cultural Region: French
- Dewey Decimal Code 641.594
Media reviews
Citations
- Booklist, 07/01/2001, Page 2033
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University of Pennsylvania Press, 2000. Paperback. Very Good. Disclaimer:A copy that has been read, but remains in excellent condition. Pages are intact and are not marred by notes or highlighting, but may contain a neat previous owner name. The spine remains undamaged. At ThriftBooks, our motto is: Read More, Spend Less.Dust jacket quality is not guaranteed.
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Haute Cuisine : How the French Invented the Culinary Profession
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HAUTE CUISINE HOW THE FRENCH INVENTED TH
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