Escoffier: The Complete Guide to the Art of Modern Cookery

by H. L. Cracknell

Hardcover, 1983


Call number

Reference - Technique -- CRA

Call number

Reference - Technique -- CRA


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


Presented for the first time to the English-speaking public, here is the entire translation of Auguste Escoffier's masterpiece Le Guide Culinaire. Its basic principles are as valid today as when it was first published in 1903. It offers those who practice the art of cookery-whether they be professional chefs or managers, housewives, gourmets or students of haute cuisine-invaluable guidelines culled from more than fifty years' experience.

Physical description

646 p.; 9.98 inches

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