A Guide To Modern Cookery Part I
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A Guide to Modern Cookery
| Author | : Auguste Escoffier |
| Publisher | : Cambridge University Press |
| Total Pages | : 903 |
| Release | : 2013-06-06 |
| Genre | : Cooking |
| ISBN | : 1108063500 |
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Georges Auguste Escoffier (1846-1935) distinguished himself as an innovative and imaginative chef in the late nineteenth and early twentieth centuries, notably in London's Savoy and Carlton hotels. Reissued here in its 1907 English translation, his influential textbook on haute cuisine was first published in French in 1903.
A Guide to Modern Cookery Related Books
Language: en
Pages: 903
Pages: 903
Type: BOOK - Published: 2013-06-06 - Publisher: Cambridge University Press
Georges Auguste Escoffier (1846-1935) distinguished himself as an innovative and imaginative chef in the late nineteenth and early twentieth centuries, notably
Language: en
Pages: 577
Pages: 577
Type: BOOK - Published: 2020-07-21 - Publisher: Independently Published
This edition is the official culinary guide of Auguste Escoffier. At the origin of the simplification of menus and light cuisine, there is a man: Auguste Escoff
Language: en
Pages: 943
Pages: 943
Type: BOOK - Published: 1941-11-13 - Publisher: Clarkson Potter
An American translation of the definitive Guide Culinaire, the Escoffier Cookbook includes weights, measurements, quantities, and terms according to American us
Language: en
Pages: 223
Pages: 223
Type: BOOK - Published: 2013-04-16 - Publisher: Read Books Ltd
This vintage book contains a guide to cookery, written with the aim of updating traditional methods of cooking in the light of contemporary culinary development
Language: en
Pages: 448
Pages: 448
Type: BOOK - Published: 1855 - Publisher:
