by Robert ClarkBeard was the first person to become a major food celebrity in this country, the first chef to take American food seriously at a time when French food was revered above all, and, more than any other individual, helped create the food industry as it is today. A portrait of a flamboyant, complex man and a social history of eating over the last century. Photographs.
|eBook format||Hardcover, (torrent)|
|File size||1.1 Mb|
|Book rating||4.14 (9 votes)