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Book Title: Haute Cuisine : How the French Invented the Culinary Profession A
Number of Pages: 192 Pages
Publication Name: Haute Cuisine : How the French Invented the Culinary Profession
Language: English
Publisher: University of Pennsylvania Press
Subject: Regional & Ethnic / French, Europe / France, Industries / Hospitality, Travel & Tourism
Item Height: 0.6 in
Publication Year: 2000
Type: Textbook
Item Weight: 10.7 Oz
Author: Amy B. Trubek
Subject Area: Cooking, Business & Economics, History
Item Length: 9 in
Item Width: 6 in
Format: Trade Paperback
