Gustave Garlin: Gustave Garlin is a cook in a “bourgeois house” (Tonnerre 1838 – Paris 1896). We owe him a fundamental cookery manual, published in 1887, The Modern Cook or the Secrets of the Culinary Art.
In 1891, he participated in the creation of the Professional School of Cookery, rue Bonaparte in the 6th arrondissement in Paris.
...
Hello,
You must be a subscriber to read the rest of this article, its links and its images.
The subscription to the complete reading of the site is at 1 €uro per month, without any commitment.
If you already have a current subscription, please log in using the form below.
Otherwise you can subscribe here.