A PRIMER IN CULINARY ECONOMICS OR HOW TO MAXIMIZE THE CULINARY UTILITY OF THE DOLLAR IN PARIS

By: Balassa, Bela

Price: $14.94

Quantity: 1 available

Book Condition: Very Good


76 pages; Clean and tight in original printed wrappers. An appraisal of 25 restaurants in Paris, carefully selected from the more than 250 the author visited between 1959 and 1985. All restaurants included are of the bistro-type. Restaurants assessed include Chez Pierre, Olympe, Pierre Vedel, Morot Gaudry, La Cantine des Gourmets, Le Divellec, Dodin Bouffant, Chez Toutoune, Au Trou Gascon, Au Quai des Ormes, Au Cochon d'Or, La Coquille, Le Camelia, etc. "The author Bela Belassa is Professor of Culinary Appreciation at Johns Edwards University and Advisor of Wine Selection at the Intercontinental Bank. He is indebted to the Escoffier Foundation, the Culinary Science Research Council, and other organizations who have made the research underlying this essay possible. They should, however, be absolved from any responsibility for the opinions expressed herein."

Title: A PRIMER IN CULINARY ECONOMICS OR HOW TO MAXIMIZE THE CULINARY UTILITY OF THE DOLLAR IN PARIS

Author Name: Balassa, Bela

Categories: Economics and Business, Cookbooks - Food - Wine,

Edition: Seventh Printing

Publisher: Escoffier Foundation / CSRC: 1985

Binding: Paperback

Book Condition: Very Good

Size: 12mo 7" - 7½" tall

Seller ID: 41020

Keywords: Cuisine Culinary Economics