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Source: The Open Library

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1The Professional Chef

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“The Professional Chef” Metadata:

  • Title: The Professional Chef
  • Authors: ➤  
  • Language: English
  • Number of Pages: Median: 1232
  • Publisher: ➤  Natl Book Network - Institutions/Volume feeding magazine; distributed by Cahners Books, Boston - Da Jia Chu Ban She/Tsai Fong Books - Hungry Minds Inc,U.S. - Wiley & Sons, Incorporated, John - John Wiley & Sons - Wiley - Wiley & Sons, Limited, John - CBI Publishing - John Wiley & Sons Inc - Institutions/Volume Feeding Management; distributed to the book trade by Cahners Books, Boston - Institutions Magazine
  • Publish Date: ➤  
  • Publish Location: ➤  Boston - New York - Chicago - [Chicago] - Hoboken, N.J

“The Professional Chef” Subjects and Themes:

Edition Identifiers:

First Setence:

"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."

Access and General Info:

  • First Year Published: 1966
  • Is Full Text Available: Yes
  • Is The Book Public: No
  • Access Status: Printdisabled

Online Access

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