The Escoffier Cook Book; A Guide to the Fine Art of Cookery

by A. Escoffier

Hardcover, 1941

Status

Available

Publication

New York, Crown Publishers [c1941]

Description

An American translation of the definitive Guide Culinaire, the Escoffier Cookbook includes weights, measurements, quantities, and terms according to American usage. Features 2,973 recipes.

User reviews

LibraryThing member keylawk
Reprint of the 1903 Guide originally published in 1903. Interesting "translation" issues where so many French cooking terms are used in English, or have no exact English word. For example, "poeling" means roasting with butter. [v]

Includes a Glossary of terms, an Index and two major sections: Fundamental Elements of Cook, and Recipes.… (more)

Language

Original language

French

Barcode

5890
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