Escoffier: The Complete Guide to the Art of Modern Cookery

by H. L. Cracknell

Hardcover, 1983

Status

Call number

Reference - Technique -- CRA

Call number

Reference - Technique -- CRA

Publication

Wiley (1983), Edition: 1, Hardcover, 646 pages

Description

Offers a reference for modern French cuisine with over five thousand brief recipes, including appetizers, meats, vegetables, desserts, and drinks.

Physical description

646 p.; 9.98 inches

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