A Guide to Modern Cookery
Georges Auguste Escoffier (1846-1935) distinguished himself as an innovative and imaginative chef in the late nineteenth and early twentieth centuries, notably in London's Savoy and Carlton hotels. Reissued here in its 1907 English translation, his influential textbook on haute cuisine was first published in French in 1903.
| Author | Auguste Escoffier |
| Publisher | Cambridge University Press |
| Release Date | 2013-06-06 |
| ISBN | 1108063500 |
| Pages | 902 pages |
| Rating | 4/5 (00 users) |
