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.
An edition of The Professional Chef
(2001)
The Professional Chef
Seventh Edition
by Culinary Institute of America.
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| Edition | Availability |
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The Professional Chef
September 5, 2001, Wiley
in English
- Seventh Edition
0471382574 9780471382577
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Book Details
First Sentence
"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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Seventh Edition
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- Created April 29, 2008
- 8 revisions
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| April 25, 2011 | Edited by OCLC Bot | Added OCLC numbers. |
| January 14, 2011 | Edited by AMillarBot | move edition notes from title to notes field (Seventh Edition) |
| August 6, 2010 | Edited by IdentifierBot | added LibraryThing ID |
| April 24, 2010 | Edited by Open Library Bot | Fixed duplicate goodreads IDs. |
| April 29, 2008 | Created by an anonymous user | Imported from amazon.com record |