The Professional Chef
4.5
(6 ratings)1248 pages2002John Wiley & Sons IncISBN 9780471211341
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 Inc
- Published
- 2002
- Pages
- 1248
- ISBN
- 9780471211341
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