The professional chef
4.5
(6 ratings)1212 pages2011John Wiley & SonsISBN 9780470421352
About this book
The first restaurant (as we know restaurants today) opened in Paris in 1765, when M. Boulanger, a tarvern keeper, served a dish of sheep's feet, or trotters, in a white sauce as a restorative.
Publication Details
- Publisher
- John Wiley & Sons
- Published
- 2011
- Pages
- 1212
- ISBN
- 9780470421352
More by Unknown Author
Track your reading journey with BookOwl