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Pioneers in Fine-Dining – The Development of Haute Cuisine
Language: en
Pages: 21
Authors: Moritz Frings
Categories: Business & Economics
Type: BOOK - Published: 2013-01-04 - Publisher: GRIN Verlag

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Essay from the year 2012 in the subject Hotel Industry / Catering, grade: A, University of Brighton, language: English, abstract: Throughout the history of the
The Cultivation of Taste
Language: en
Pages: 392
Authors: Christel Lane
Categories: Business & Economics
Type: BOOK - Published: 2014-02-14 - Publisher: OUP Oxford

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After many decades, if not centuries, of neglect of fine food and high-level restaurants in Britain, we are seeing a massive explosion of interest in food, cook
Haute Cuisine
Language: en
Pages: 196
Authors: Amy B. Trubek
Categories: Business & Economics
Type: BOOK - Published: 2000-12-04 - Publisher: University of Pennsylvania Press

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"Paris is the culinary centre of the world. All the great missionaries of good cookery have gone forth from it, and its cuisine was, is, and ever will be the su
The Culinarians
Language: en
Pages: 589
Authors: David S. Shields
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Type: BOOK - Published: 2017-10-26 - Publisher: University of Chicago Press

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“[A] first ever history of the nation’s foundational ‘culinarians’—the chefs, caterers, and restauranteurs who made cooking an art.” —Marcie Cohen
A Guide to Modern Cookery
Language: en
Pages: 903
Authors: Auguste Escoffier
Categories: Cooking
Type: BOOK - Published: 2013-06-06 - Publisher: Cambridge University Press

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Georges Auguste Escoffier (1846-1935) distinguished himself as an innovative and imaginative chef in the late nineteenth and early twentieth centuries, notably