Publisher's Synopsis
Profiles of famous chefs from the Middle Ages to the twentieth century list their recipes and chronicle the changing roles of food and manners throughout the history of Western civilization.
Great Cooks and Their Recipes From Taillevent to Escoffier
1st US Edition
Hardback (18 Jun 1992)
Not available for sale
Includes delivery to the United States
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Book information
| ISBN: | 9780821219225 |
| Publisher: | Little, Brown |
| Imprint: | Bulfinch |
| Pub date: | 18 Jun 1992 |
| Edition: | 1st US Edition |
| DEWEY: | 641.59 |
| DEWEY edition: | 20 |
| Language: | English |
| Number of pages: | 224 |
| Weight: | 1202g |
| Height: | 292mm |
| Width: | 228mm |
| Spine width: | 25mm |
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