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.
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01
Professional Chef
March 6, 2003, John Wiley & Sons Inc
Hardcover
in English
- 7Rev Ed edition
0471455113 9780471455110
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02
The Professional Chef
November 12, 2002, Hungry Minds Inc,U.S.
Hardcover
in English
- 7Rev Ed edition
0471212555 9780471212553
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03
Professional Chef
January 15, 2002, John Wiley & Sons Inc
Hardcover
in English
- 7Rev Ed edition
0471211397 9780471211396
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04
The Professional Chef
July 12, 2002, John Wiley & Sons Inc
Hardcover
in English
- 7Rev Ed edition
0471412619 9780471412618
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05
Professional Chef
December 11, 2002, Hungry Minds Inc,U.S.
Hardcover
in English
- 7Rev Ed edition
0471449482 9780471449485
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06
The Professional Chef
March 19, 2002, John Wiley & Sons Inc
Hardcover
in English
- 7Rev Ed edition
047126573X 9780471265733
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07
The Professional Chef
November 12, 2002, Hungry Minds Inc,U.S.
Hardcover
in English
- 7Rev Ed edition
0471212547 9780471212546
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08
The Professional Chef
December 13, 2001, John Wiley & Sons Inc
Hardcover
in English
- 7Rev Ed edition
0471209880 9780471209881
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09
Professional Chef
December 1984, Natl Book Network
Hardcover
in English
- 5th edition
0843622016 9780843622010
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10
The professional chef.
1974, Institutions/Volume feeding magazine; distributed by Cahners Books, Boston
in English
- 4th ed.
0848605715
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12
The professional chef.
1971, Institutions/Volume Feeding Management; distributed to the book trade by Cahners Books, Boston
in English
- 3d ed.
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