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    1. The Migration of Experts and Savoir-faire: The Case of French Cuisine Professionals in (...)

      http://duke.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwpV1Zb9NAEF4FeOEFcRRRLu0D5KVyY3vXF6qK2pCoQKhEmwr6ZO3aa-KqSlGOSvnb_AJm9nAOigDx4sTO-sjut-OZnZlvCHnFhQR5KJQXoH-Qlxn3pAoEzCv08iVxkfmYjfwl_XAefj5J-91W64fLhdGxzGifT-1UuSHLAfNVMb5x4SpMva2tYx3Xl_zg3dnHXg6277B9DSO7sg-D7mZg-zXr_y9e4BggBvNv_wEzzUXhAHwH5MAWsAPbv0bPp_rbpFEoNSXyzBA6n4rrq3rioStIuaiNrjBOgT5mD452uvMaA-oxD6Fh_tCRt6e4QD0S9apSrGt4I4GyS_ts9PzhETry0-zkXMswvXPYLFcPejuHB-8H-u1p2g30R3q8pA-dY2azWeRdhu_bVY4g2VjlcA-vyT51AKYLTESfyhqRV1N33EjREGSax7jhRd1VRspj5DWPTdKoBTjXxFhB6BZgjDx3p-kdwzG_-c4BIYhBmhj5KlZ7ajfhpqzSBp93CBIPJF96i9wJUT0DGfz1OHPaQwxSXxdEdI9tstrxJp2bb7GmUJmY2jU2CK0oDe-Te9bCoQcGVA9IS40fki1DR7OgbYpcx0LXk148IhVghzZAo1cVtUCjADS6CrQ3FJsizLDV3mjfDBa1SNvrjPbpGtpoPaYObVvkrN8bdo88W_rDKxjzZ56IZAmWOcgLkRYqjSMZsTLF4gexQH9gyCr4iTElGdjPoPQjT52fFCJmXJUqYE8IFYkMioqXFRMJz9JMVjKSQlZ-5MsiTLJtErmOywtLiI91WS5zMIyxw_NfOjzHDt8mnea874YS5o9nPNbj0jR3GIBHwIHKUebryMvx9ELMpng5xoI4N-TJ0ACMrIDDP40z5MOMnv7ugs_I3eXseU5uzyZz9cLUOXmpcfYTPsHFTg

      by LE BAIL, HÉLÈNE; THÉRY, AËL and Buchanan, David

      China Perspectives, Volume 2017, Issue 4 (112), pp. 49 - 58

      Journal Article : Full Text Online

    2. Gastronomic Paradigms in Contemporary Western Cuisine: From French Haute (...)

      http://duke.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwnV3Nb9MwFLe2nbggGAjC2GQkhLik-XLseJomQSFMSEMDgSZOlu3Ya6Q2ndrksMv-dvycpGonuHCMY8uW37P9Pn8PobdEKncfShMm4B8kFSehMol05wq8fIxqHkM28nXx9Xf6_UdRTvdQPubC-KB9repJM19MmnrmYytvFzoa48Siq8sp5RTk6mgf7TsFZktF94aVLIXS1j2Mj1PAeGSbDqImE49MyaF-TQaZZQwMHluPkcfs_5ug-TBeso-U9A9Q-QQ9HiRH_KFf4VO0Z5pDFHyqTYvf4QHec46_jej6z9D9F7kGQzfkHeMruZJVfbNY47rB25BU-LrHSsBns_NpV0MY_Fk0Oz_F5Wq5gMYS8gFn0IYvZNeaBx1xu8SXTgLH4PKReDPn3XP0q_z8c3oRDuUWQk1y3oYmy6imVOUVsZVSPHU7SU1uLaVa51w5xYYDerzJDM-NYkY76SSxlrjv2HKWvURYMpVoSyqbSUZ4wZVVuZLKxnmsdMp4gCbjhgs9gJBDLYy5cMoIEEsAsQQQS3hiBej9ZsBtj7_x764fgYKbbgCc7RuWqxsxsI8wBTMpp4W2jBKqVUEVc8-zE2qSSuUFC9Cbkf7CHTTwnsjGLLu1SDO46wDsJkAven7YTDXyU4DYDqfsrGX3j-NtD-Y98PKr_x55hB6lYAOIITTxNTpoV5057ktbnHgLw4k_H38AZCwV2A

      by del Moral, Raimundo G.

      Frontiers In Nutrition (Lausanne), Volume 6, p. 192

      Journal Article : Full Text Online

    3. Michel Guérard on French Cuisine

      http://duke.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwrV1LT9wwEB5ROLQXoNtKXUqRDxUth0DsJOtYQlQQCFC1y7KlQu0lshNHi1TxWvbQf9-Z2OZxqXqoFNmK40ROJh7PeL6ZAXifaoP8UNuIk30wbVQaGcs1ziuy8slBrWLyRj7PP_8Qp-O8LOZgGHxhCFYZeGLHqJurmvbIcXajJpJnqEV9ur6JKGsUWVdDCg3tUyuQhSZT-TNY4IRMIyifGN9zZuTEHeAeRxGh2CK82TIT2dZhWRDOS9DeYLJJSdceLVMOqfiUWyd-CSqX4HcYfIe_3nT4E7cT8QSYHSI8_r_3XIZFL7eyXfejvYQ5e9mD_v6FvWPrzAcX_cWGIbZ_D54Hl-dpD3oPwin27hKrY2vfuQYzz16m7KOPgb3xCj44iCo7nJGDdMPwxu3JTkmuiRNWzC4Irb-9Ndl5Dd_Lg7PiKPI5HaIaFU0Z2bbhVlipYpsgb-OtsQoJY5WOuck0j5NWaNmQGNpmquZJLYVRUg9UM8DvkidvgGlpeN2mTZtomapcmdZkRps2zmJTC6n6sBFoV127mB0V6TpI5wrpXBGdKzySSuZ9WO-I-w8dVwO9Kj_Np9UDsVb-fvktvKCHOeTgKszf3c7sO5d_Yg0Wds-K0Tes9w6Go_EaAQ5yPDsqjsufWH85Pj0ZYutXvk-lOOnKUVeO_wCCC_mf

      by barbara santich

      Gastronomica, Volume 12, Issue 3, pp. 78 - 80

      Journal Article : Full Text Online

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    1. The classic French cuisine.

      https://find.library.duke.edu/catalog/DUKE000139082

      Book

      Check Holdings for this item's availability Library Service Center, 641.5944 D687C c.1

    2. Bravo chef. French cuisine

      https://find.library.duke.edu/catalog/DUKE99119274360108501

      Produced by Big Media.

      Video : View Online

    3. Bravo chef. French cuisine

      https://find.library.duke.edu/catalog/DUKE009503802

      Produced by Big Media.

      Video : View Online

    See all 384 Books & Media results

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    1. New Orleans’ Nourishing Networks: Foodways and Municipal Markets in the Nineteenth Century Global So

      https://library.duke.edu/sites/default/files/dul/users/megan.crain/Young.pdf

      The second portion of the cookbook, La Cuisine Créole à L’Usage des Petits Ménages is entirely in French.

    2. Front and Center - Spring/Summer 1996, Vol 3, No 1

      https://library.duke.edu/sites/default/files/rubenstein/hartman/pdf/frontandcenter/fc_v03_n1.pdf

      The rated a new visual style akin to material comes from the Frankfurt French nouvelle cuisine-a sleek, office of the J.Walter (...)

    3. Almond Cake (1911) - Rubenstein Library Test Kitchen - The Devil's Tale

      https://blogs.library.duke.edu/rubenstein/2016/04/15/12089/

      Or, it could be a recipe known very well to the French, and just little known to Americans. In fact, there was little interaction (...)

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    1. French Cuisine, circa 1960s

      https://archives.lib.duke.edu/catalog/petersoncookbooks_aspace_ref8596_nco

      Category: Multiple Products

      In: Nicole DiBona Peterson Collection of Advertising Cookbooks, 1851-2005 » American Cookbooks, 1960s

    2. Secrets de Cuisine, circa 1940s

      https://archives.lib.duke.edu/catalog/petersoncookbooks_aspace_ref12277_i3g

      Category: Baking Misc.

      In: Nicole DiBona Peterson Collection of Advertising Cookbooks, 1851-2005 » Canadian Cookbooks, 1910s-1990s

    3. Livre de Cuisine de la Metropolitan, circa 1930s

      https://archives.lib.duke.edu/catalog/petersoncookbooks_aspace_ref12267_oki

      Category: Insurance Companies

      In: Nicole DiBona Peterson Collection of Advertising Cookbooks, 1851-2005 » Canadian Cookbooks, 1910s-1990s

    See results from 1 Collection Guides

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