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Restaurants; France; Paris; History; 18th century

Most popular at the top

  • Paris Bistro Cookeryby Watt

    Taylor and Francis 2014; US$ 185.00

    First published in 2006. Routledge is an imprint of Taylor & Francis, an informa company. more...

  • Letters to a Young Chefby Daniel Boulud

    Basic Books 2009; US$ 14.95

    Written for the professional chef as well as the amateur cook, an invitation into the kitchen from a revered chef who combines traditional technique and modern sensibility. more...

  • Blue Trout and Black Trufflesby Joseph Wechsberg

    Chicago Review Press 2005; US$ 12.99

    There were, and still are, great restaurants all over Europe, but the greater part of Blue Trout and Black Truffles is devoted to the eatingplaces and vineyards of France. It is a vicarious experience to read about the culinary wonders of the notable establishments of another era that have become the last epicurean haven in this materialistic, mechanized... more...

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