The Professional Chef
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.
September 5, 2001
publish date
??
physical format
1056
pages
Publisher
Wiley
External links
Librarything
https://www.librarything.com/work/306235Related works
