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Escoffier : The Complete Guide to the Art of Modern Cookery by R. J. Kaufmann (1983, Hardcover)
Giddyworm Books (1706)
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- Sofort-KaufenEscoffier Le Guide Culinaire Complete Guide Modern French Cooking Food Auguste
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Über dieses Produkt
Product Identifiers
PublisherWiley & Sons, Incorporated, John
ISBN-100471290165
ISBN-139780471290162
eBay Product ID (ePID)752406
Product Key Features
Original LanguageFrench
Edition4
Book TitleEscoffier : the Complete Guide to the Art of Modern Cookery
Number of Pages646 Pages
LanguageEnglish
Publication Year1983
TopicRegional & Ethnic / French, General
GenreCooking
AuthorR. J. Kaufmann
FormatHardcover
Dimensions
Item Height1.7 in
Item Weight52.1 Oz
Item Length10 in
Item Width7.8 in
Additional Product Features
Intended AudienceTrade
Dewey Edition22
Dewey Decimal641.5
Table Of ContentSauces. Garnishes. Soups. Hors-D'Oeuvre. Eggs. Fish. Releves and Entrees of Butchers' Meat. Releves and Entrees of Poultry. Releves and Entrees of Game. Composite Entrees. Cold Preparations. Roasts. Vegetables and Farinaceous Products. Sweets, Puddings and Desserts. Ices. Savouries. Poached Fruits, Jams and Drinks. Glossary. Menus. Index.
SynopsisPresented 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.
