ISBN: 9780812217766

By Amy B. Trubek. Amy B. Trubek teaches at the New England Culinary Institute. "Trubek sees the world the way cooks do.". --Adam Gopnik, The New Yorker "A fine survey of French food and c… Mehr…

By Amy B. Trubek. Amy B. Trubek teaches at the New England Culinary Institute. "Trubek sees the world the way cooks do.". --Adam Gopnik, The New Yorker "A fine survey of French food and culture.". --Bookwatch "An impeccably researched history and reference for the cooking student and scholar.". The Nile on eBay   FREE SHIPPING UK WIDE   Haute Cuisine by Amy B. Trubek Haute Cuisine shows us how our tastes, desires, and history come together at a common table of appreciation for the French empire of food. Bon appetit! FORMATPaperback LANGUAGEEnglish CONDITIONBrand New Publisher Description "Paris is the culinary centre of the world. All the great missionaries of good cookery have gone forth from it, and its cuisine was, is, and ever will be the supreme expression of one of the greatest arts of the world," observed the English author of The Gourmet Guide to Europe in 1903. Even today, a sophisticated meal, expertly prepared and elegantly served, must almost by definition be French.For a century and a half, fine dining the world over has meant French dishes and, above all, French chefs. Despite the growing popularity in the past decade of regional American and international cuisines, French terms like julienne, saute, and chef de cuisine appear on restaurant menus from New Orleans to London to Tokyo, and culinary schools still consider the French methods essential for each new generation of chefs. Amy Trubek, trained as a professional chef at the Cordon Bleu, explores the fascinating story of how the traditions of France came to dominate the culinary world.One of the first reference works for chefs, Ouverture de Cuisine, written by Lancelot de Casteau and published in 1604, set out rules for the preparation and presentation of food for the nobility. Beginning with this guide and the cookbooks that followed, French chefs of the seventeenth and eighteenth centuries codified the cuisine of the French aristocracy. After the French Revolution, the chefs of France found it necessary to move from the homes of the nobility to the public sphere, where they were able to build on this foundation of an aesthetic of cooking to make cuisine not only a respected profession but also to make it a French profession. French cooks transformed themselves from household servants to masters of the art of fine dining, making the cuisine of the French aristocracy the international haute cuisine.Eager to prove their "good taste," the new elites of the Industrial Age and the bourgeoisie competed to hire French chefs in their homes, and to entertain at restaurants where French chefs presided over the kitchen. 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.The French influence on the world of cuisine and culture is a story of food as status symbol. "Tell me what you eat," the great gastronome Brillat-Savarin wrote, "and I will tell you who you are." Haute Cuisine shows us how our tastes, desires, and history come together at a common table of appreciation for the French empire of food. Bon appetit! Author Biography Amy B. Trubek teaches at the New England Culinary Institute. Review "Trubek sees the world the way cooks do."--Adam Gopnik, The New Yorker "A fine survey of French food and culture."--Bookwatch "An impeccably researched history and reference for the cooking student and scholar."--Kirkus Reviews Promotional Haute Cuisine shows us how our tastes, desires, and history come together at a common table of appreciation for the French empire of food. Bon appetit! Review Quote "Trubek sees the world the way cooks do."-Adam Gopnik, The New Yorker Promotional "Headline" Haute Cuisine shows us how our tastes, desires, and history come together at a common table of appreciation for the French empire of food. Bon appetit! Details ISBN0812217764 Short Title HAUTE CUISINE Pages 192 Publisher University of Pennsylvania Press Language English ISBN-10 0812217764 ISBN-13 9780812217766 Media Book Format Paperback Imprint University of Pennsylvania Press Subtitle How the French Invented the Culinary Profession Place of Publication Pennsylvania Country of Publication United States DOI 10.1604/9780812217766 UK Release Date 2000-12-04 AU Release Date 2000-12-04 NZ Release Date 2000-12-04 US Release Date 2000-12-04 Author Amy B. Trubek Year 2000 Publication Date 2000-12-04 Alternative 9780812235531 DEWEY 641.594409 Illustrations 13 illus. Audience Tertiary & Higher Education We've got thisAt The Nile, if you're looking for it, we've got it.With fast shipping, low prices, friendly service and well over a million items - you're bound to find what you want, at a price you'll love! 30 DAY RETURN POLICYNo questions asked, 30 day returns! FREE DELIVERYNo matter where you are in the UK, delivery is free. SECURE PAYMENTPeace of mind by paying through PayPal and eBay Buyer Protection TheNile_Item_ID:137733848; , Neu, Festpreisangebot, [LT: FixedPrice], ISBN-13: 9780812217766, Type: NA, Publication Name: NA, Publication Year: 2000, Format: Paperback, Language: English, Book Title: Haute Cuisine: How the French Invented the Culinary Profession, Item Height: 235mm, Item Width: 152mm, Number of Pages: 192 Pages, University of Pennsylvania Press<

ISBN: 9780812217766

The French influence on the world of cuisine and culture is a story of food as status symbol. Bon appetit! "Paris is the culinary centre of the world. All the great missionaries of good c… Mehr…

The French influence on the world of cuisine and culture is a story of food as status symbol. Bon appetit! "Paris is the culinary centre of the world. All the great missionaries of good cookery have gone forth from it, and its cuisine was, is, and ever will be the supreme expression of one of the greatest arts of the world," observed the English author of The Gourmet Guide to Europe in 1903. Even today, a sophisticated meal, expertly prepared and elegantly served, must almost by definition be French. For a century and a half, fine dining the world over has meant French dishes and, above all, French chefs. Despite the growing popularity in the past decade of regional American and international cuisines, French terms like julienne, saute, and chef de cuisine appear on restaurant menus from New Orleans to London to Tokyo, and culinary schools still consider the French methods essential for each new generation of chefs. Amy Trubek, trained as a professional chef at the Cordon Bleu, explores the fascinating story of how the traditions of France came to dominate the culinary world. One of the first reference works for chefs, Ouverture de Cuisine, written by Lancelot de Casteau and published in 1604, set out rules for the preparation and presentation of food for the nobility. Beginning with this guide and the cookbooks that followed, French chefs of the seventeenth and eighteenth centuries codified the cuisine of the French aristocracy. After the French Revolution, the chefs of France found it necessary to move from the homes of the nobility to the public sphere, where they were able to build on this foundation of an aesthetic of cooking to make cuisine not only a respected profession but also to make it a French profession. French cooks transformed themselves from household servants to masters of the art of fine dining, making the cuisine of the French aristocracy the international haute cuisine. Eager to prove their "good taste," the new elites of the Industrial Age and the bourgeoisie competed to hire French chefs in their homes, and to entertain at restaurants where French chefs presided over the kitchen. 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. The French influence on the world of cuisine and culture is a story of food as status symbol. "Tell me what you eat," the great gastronome Brillat-Savarin wrote, "and I will tell you who you are." Haute Cuisine shows us how our tastes, desires, and history come together at a common table of appreciation for the French empire of food. Bon appetit!, Neu, Festpreisangebot, [LT: FixedPrice], EAN: 9780812217766, UPC: 9780812217766, Item Length: 22.9 cm, Item Weight: 0.27 kg, Publication Year: 2000, Format: Paperback, Language: English, Book Title: Haute Cuisine: How the French Invented the Culinary Profession, Item Height: 235mm, Item Width: 152mm, Number of Pages: 192 Pages, University of Pennsylvania Press<

ISBN: 9780812217766

Paris is the culinary centre of the world. All the great missionaries of good cookery have gone forth from it, and its cuisine was, is, and ever will be the supreme expression of one of t… Mehr…

Paris is the culinary centre of the world. All the great missionaries of good cookery have gone forth from it, and its cuisine was, is, and ever will be the supreme expression of one of the greatest arts of the world, observed the English author of The Gourmet Guide to Europe in 1903. Even today, a sophisticated meal, expertly prepared and elegantly served, must almost by definition be French.For a century and a half, fine dining the world over has meant French dishes and, above all, French chefs. Despite the growing popularity in the past decade of regional American and international cuisines, French terms like julienne, saute, and chef de cuisine appear on restaurant menus from New Orleans to London to Tokyo, and culinary schools still consider the French methods essential for each new generation of chefs. Amy Trubek, trained as a professional chef at the Cordon Bleu, explores the fascinating story of how the traditions of France came to dominate the culinary world.One of the first reference works for chefs, Ouverture de Cuisine, written by Lancelot de Casteau and published in 1604, set out rules for the preparation and presentation of food for the nobility. Beginning with this guide and the cookbooks that followed, French chefs of the seventeenth and eighteenth centuries codified the cuisine of the French aristocracy. After the French Revolution, the chefs of France found it necessary to move from the homes of the nobility to the public sphere, where they were able to build on this foundation of an aesthetic of cooking to make cuisine not only a respected profession but also to make it a French profession. French cooks transformed themselves from household servants to masters of the art of fine dining, making the cuisine of the French aristocracy the international haute cuisine.Eager to prove their good taste, the new elites of the Industrial Age and the bourgeoisie competed to hire French chefs in their homes, and to entertain at restaurants where French chefs presided over the kitchen. 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.The French influence on the world of cuisine and culture is a story of food as status symbol. Tell me what you eat, the great gastronome Brillat-Savarin wrote, and I will tell you who you are. Haute Cuisine shows us how our tastes, desires, and history come together at a common table of appreciation for the French empire of food. Bon appetit! New Textbooks>Trade Paperback>Cookbooks>Regional World>French, University of Pennsylvania Press, Inc. Core >1 >T<

2000, ISBN: 9780812217766

How the French Invented the Culinary Profession, Buch, Softcover, "Paris is the culinary centre of the world. All the great missionaries of good cookery have gone forth from it, and its c… Mehr…

How the French Invented the Culinary Profession, Buch, Softcover, "Paris is the culinary centre of the world. All the great missionaries of good cookery have gone forth from it, and its cuisine was, is, and ever will be the supreme expression of one of the greatest arts of the world," observed the English author of The Gourmet Guide to Europe in 1903. Even today, a sophisticated meal, expertly prepared and elegantly served, must almost by definition be French. For a century and a half, fine dining the world over has meant French dishes and, above all, French chefs. Despite the growing popularity in the past decade of regional American and international cuisines, French terms like julienne, saute, and chef de cuisine appear on restaurant menus from New Orleans to London to Tokyo, and culinary schools still consider the French methods essential for each new generation of chefs. Amy Trubek, trained as a professional chef at the Cordon Bleu, explores the fascinating story of how the traditions of France came to dominate the culinary world. One of the first reference works for chefs, Ouverture de Cuisine, written by Lancelot de Casteau and published in 1604, set out rules for the preparation and presentation of food for the nobility. Beginning with this guide and the cookbooks that followed, French chefs of the seventeenth and eighteenth centuries codified the cuisine of the French aristocracy. After the French Revolution, the chefs of France found it necessary to move from the homes of the nobility to the public sphere, where they were able to build on this foundation of an aesthetic of cooking to make cuisine not only a respected profession but also to make it a French profession. French cooks transformed themselves from household servants to masters of the art of fine dining, making the cuisine of the French aristocracy the international haute cuisine. Eager to prove their "good taste," the new elites of the Industrial Age and the bourgeoisie competed to hire French chefs in their homes, and to entertain at restaurants where French chefs presided over the kitchen. 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. The French influence on the world of cuisine and culture is a story of food as status symbol. "Tell me what you eat," the great gastronome Brillat-Savarin wrote, "and I will tell you who you are." Haute Cuisine shows us how our tastes, desires, and history come together at a common table of appreciation for the French empire of food. Bon appetit!, [PU: University of Pennsylvania Press], Seiten: 192, University of Pennsylvania Press, 2000<

ISBN: 9780812217766

ISBN-13: 9780812217766, 978-0812217766. The French influence on the world of cuisine and culture is a story of food as status symbol. Bon appetit! Haute Cuisine. "Paris is the culinary ce… Mehr…

ISBN-13: 9780812217766, 978-0812217766. The French influence on the world of cuisine and culture is a story of food as status symbol. Bon appetit! Haute Cuisine. "Paris is the culinary centre of the world. Haute Cuisine Please note: this item is printed on demand and will take extra time before it can be dispatched to you (up to 20 working days)., University of Pennsylvania Press<