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Urbain François Dubois (26 May 1818 – 14 March 1901) was a French chef who is best known as the author of a series of recipe books that became classics of French Cuisine, and as the creator of Veal Orloff, a popular dish in French and Russian cuisine. He is credited with introducing service à la russe to Western European dining, and the term chef .
Urbain Dubois, né à Trets (Bouches-du-Rhône), le 26 mai 1818 et mort à Nice (Alpes-Maritimes), le 14 mars 1901 [1], est un cuisinier français connu surtout pour ses ouvrages, devenus des classiques de l'art culinaire.
06/02/2014 08:45. Urbain Dubois, nasceu em Trets (Bouches-du-Rhône ), em 1818 e morreu em Nice, (Alpes Marítimos ), em 1901; foi um cozinheiro francês conhecido por seus trabalhos que se tornaram clássicos das artes culinárias. Depois de seu aprendizado na família Rothschild, trabalhou sucessivamente em três grandes instituições, em ...
24 de out. de 2018 · Hand-coloured drawing of an elaborate pièce montée from Cuisine Artistique by Urbain Dubois, whose series of books on the culinary arts helped to consolidate his international reputation In the rarefied and pampered milieu of European court society, operatic spectacles staged around food and feasting represented aggressive displays ...
Urbain Dubois (Nace en Trets del Bocas del Ródano en 26 de mayo de 1818 – Muere en Niza ( Alpes Marítimos) en 14 de marzo de 1901) fue un cocinero francés conocido por ser autor de diversos libros de cocina que incluyen recetas que describen la cocina francesa, así como conocida por ser el creador de la silla de ternera Orloff (en honor al diplo...
Legendary 19th century French chef Urbain Dubois’ chronicles in cuisine to cook up a storm at Lichfield auction. A COOKERY book whose renowned author coined the term ‘chef’ and laid the blueprint for modern restaurant dining is set to serve up a tasty price at auction.
2 de dez. de 2018 · Urbain Dubois (1818-1901) was a French chef, an innovator of the art of the cuisine and a prolific author. During his life, he authored a series of book on the cookery containing descriptions and recipes and featuring a very rich apparatus of illustrated plates depicting types of food, utensils, stoves, kitchenware, etc.
