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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January 14, 2011 | History
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The Professional Chef
September 5, 2001, Wiley
in English
- Seventh Edition
0471382574 9780471382577
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"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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| January 14, 2011 | Edited by AMillarBot | move edition notes from title to notes field (Seventh Edition) |
| April 28, 2010 | Edited by Open Library Bot | Linked existing covers to the work. |
| February 6, 2010 | Edited by WorkBot | add more information to works |
| December 10, 2009 | Created by WorkBot | add works page |