Available only in print. Published 1993.
No. 25 High Standards, Hard Work, Simplicity, and a Good Place to Eat
$10.00Price
- High Standards, Hard Work, Simplicity, and a Good Place to Eat — the meaning of a “good restaurant” and of “simplicity”— the first French restaurants after the Revolution and how we got where we are today — practicalities, problems of raw materials, expectations of eaters Edward Behr