Haute Cuisine: How the French Invented the Culinary Profession-image

Haute Cuisine: How the French Invented the Culinary Profession

$ 3.51

Item Length: 8.9 in Subject: Regional & Ethnic / French, Europe / France, Industries / Hospitality, Travel & Tourism Publication Year: 2000 Language: English Number of Pages: 192 Pages Item Weight: 10.4 Oz Book Title: Haute Cuisine: How the French Invented the Culinary Profession Release Year: 2000 Type: Textbook Publication Name: Haute Cuisine : How the French Invented the Culinary Profession ISBN: 9780812217766 Item Width: 6.7 in Publisher: University of Pennsylvania Press Format: Trade Paperback width: 6.7 in Author: Amy B. Trubek height: 0.5 in Item Height: 0.5 in Subject Area: Cooking, Business & Economics, History

Description

Haute Cuisine: How the French Invented the Culinary Profession. Condition Notes: A copy that has been read, remains in good condition. All pages are intact, and the cover is intact. The spine and cover show signs of wear. Note : Any images shown are stock photographs and product may differ from what is shown. You are purchasing a Good copy of 'Haute Cuisine: How the French Invented the Culinary Profession' Condition Notes: A copy that has been read, remains in good condition. All pages are intact, and the cover is intact. The spine and cover show signs of wear. Pages can include notes and highlighting and show signs of wear, and the copy can include "From the library of" labels or previous owner inscriptions. 100% GUARANTEE! Shipped with delivery confirmation, if you're not satisfied with purchase please return item! Ships via media mail

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