剧情简介：The late nineteenth and early twentieth centuries witnessed a revolution in the eating habits of European households with disposable incomes. Central to the culinary history of the period is the innovative French chef Georges August Escoffier (1846-1935). His cooking methods, combined with a modern approach to managing professional kitchen staff, contributed to the development ...(展开全部)
作者：Escoffier, Auguste
出版社：Cambridge University Press
ISBN：9781108063500
