THE MASTER CHEFS; a history of Haute Cuisine
New York: St. Martin's Press, 1971. Hardcover. 248 pages. 22 x 14 cm. iThe Master Chefs s a thorough exploration of the evolution of haute cuisine and its significant figures. The book traces the origins and development of haute cuisine, from its roots in medieval cooking through the Renaissance and into modern culinary practices. The author highlights the master chefs who have shaped haute cuisine, discussing their contributions, techniques, and philosophies. These chefs are pivotal in establishing culinary standards and innovations. Illustrated throughout. Interior and book clean and crisp. Dust wrapper rubbed with a few closed tears. In protective mylar cover. Mustard cloth covered boards. Very good dust wrapper, in good dust wrapper. Item #4414
Price: $25.00