Modern Cooking: From The First Backstreet Bistros Of Lyons To The Finest Restaurants

by Drew Smith (Author)

• Used

  Hardcover
  1990

  $3.24

  Drew Smith, Guardian columnist and ex-editor of The Good Food Guide , explains the major trends of the 20th century and analyzes current fashions, from Escoffier through to nouvelle cuisine and the innovations of recent years. She provides a repository of ideas for the serious cook and what is hoped will be a thought-provoking guide for those who prefer to eat in restaurants.