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Haute cuisine : how the French invented the culinary profession Amy B. Trubek
Historical Society of Pennsylvania - Closed Stacks TX 652 .C37 no.306
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- Format:
- Book
- Author/Creator:
- Trubek, Amy B.
- Language:
- English
- Subjects (All):
- Cooking, French--History.
- Cooking, French.
- Gastronomy--History.
- Gastronomy.
- Physical Description:
- xi, 178 pages : illustrations ; 25 cm
- Place of Publication:
- Philadelphia, PA : University of Pennsylvania Press, 2000.
- Summary:
- "Haute Cuisine profiles the great chefs of the nineteenth century, including Antonin Careme and Auguste Escoffier, and their role in creating a professional class of chefs trained in French principles and techniques, as well as their contemporary heirs, notably Pierre Franey and Julia Child."--Jacket.
- Contents:
- The cuisine
- The emergence of the restaurant
- The British
- Cultural nationalism
- Apostles of hauteness
- Schools, standards, and status
- Culinary expositions in Britain and France
- Epilogue
- French culinary terms
- Classic recipes of French haute cuisine.
- Notes:
- Includes bibliographical references (pages 163-171) and index.
- Local Notes:
- HSP Historic Culinary Arts Collection
- Other Format:
- Online version: Trubek, Amy B. Haute cuisine.
- ISBN:
- 0812235533
- 9780812235531
- OCLC:
- 43520917
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