Black, R: Cheffes De Cuisine Women and Work in the Professional French Kitchen

"This easily read book incorporates a rich ethnographic account of French culinary history and tradition and thereby minimizes any gaps in the author's use of outside scholarship by paying serious attention to women's lived experiences in professional kitchens. Black's book is a valuable addition to folklore scholarship, women's studies, food studies, and other related fields." --Digest
"Recomended." --Choice
"Rachel Black has written a fascinating account of feminine sovereignty in the bouchons of Lyon. She shares timeless examples of wisdom and strength migrating to contemporary kitchens."--Odessa Piper, James Beard Foundation Best Chef Midwest 2002 and founder of L'Etoile