Haute cuisine : how the French invented the culinary profession
"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
Print Book, English, 2000
University of Pennsylvania Press, Philadelphia, Pa., 2000