Accounting for Taste: The Triumph of French Cuisine

by Priscilla Parkhurst Ferguson

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Book cover for Accounting for Taste

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French cuisine is such a staple in our understanding of fine food that we forget the accidents of history that led to its creation. Accounting for Taste brings these "accidents" to the surface, illuminating the magic of French cuisine and the mystery behind its historical development. Priscilla Parkhurst Ferguson explains how the food of France became French cuisine. This momentous culinary journey begins with Ancien Regime cookbooks and ends with twenty-first-century cooking programs. It takes us from Careme, the "inventor" of modern French cuisine in the early nineteenth century, to top chefs today, such as Daniel Boulud and Jacques...Read more
  • ISBN10 0226243230
  • ISBN13 9780226243238
  • Publish Date 1 July 2004
  • Publish Status Active
  • Publish Country US
  • Imprint University of Chicago Press