Haute Cuisine How the French invented the Culinary Profession

Trubek, Amy B.

Published by University of Pennsylvania Press, 2000

About this Item

Fine first edition hardcover, SIGNED and inscribed by Trubek on the title page. Cream boards, maroon lettering. Jacket Fine, no edge wear, not faded. Trubek trained as a chef at the Cordon Bleu. She profiles the great chefs of the nineteenth century, including Antonin Careme and August Escoffier, and their role in creating a professional class of chefs, as well as contemporary heirs like Julia Child. 178 pages. M02550.

Seller Inventory # M02550

Bibliographic Details

• Title: Haute Cuisine How the French invented the Culinary Profession
• Publisher: University of Pennsylvania Press
• Publication Date: 2000
• Binding: Hardcover
• Edition: 1st Edition
• Condition: Fine
• Dust Jacket Condition: Fine
• Signed: Signed by Author(s)
• Seller catalogs:
  • Cooking