Escoffier: The Complete Guide to the Art of Modern Cookery
Wiley, Jun 15, 1983 - Cooking - 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.
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techUser Review - deznu - Overstock.com
great work not for a novice good man good chef good book would recomend to anyone tring to improve overall knowlage of food not for someone looking for a good dish to serve to the family on monday night Read full review
escoffierthe complete guide to the art of modernUser Review - fantecee - Overstock.com
Beautiful itemgreat service love the online chat service the person was very polite and helpful will definatly reccomend to friends and relatives. My son is graduating from culinary arts college in ... Read full review