A Guide to Modern Cookery

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.

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Publisher Cambridge University Press
Release Date
ISBN 1108063500
Pages 902 pages
Rating 4/5 (00 users)

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A Guide to Modern Cookery
Language: en
Pages: 902
Authors: Auguste Escoffier
Categories: Cooking
Type: BOOK - Published: 2013-06-06 - Publisher: Cambridge University Press

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Georges Auguste Escoffier (1846-1935) distinguished himself as an innovative and imaginative chef in the late nineteenth and early twentieth centuries, notably
A Guide to Modern Cookery -
Language: en
Pages: 524
Authors: G. A. Escoffier
Categories: Cooking
Type: BOOK - Published: 2013-04-16 - Publisher: Read Books Ltd

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This early work on cookery is both expensive and hard to find in its first edition. It details the recipes and techniques of making roasts, ices, fruit stews an
A Guide to Modern Cookery -
Language: en
Pages: 685
Authors: G. A. Escoffier
Categories: Cooking
Type: BOOK - Published: 2013-04-16 - Publisher: Read Books Ltd

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This vintage book contains a guide to cookery, written with the aim of updating traditional methods of cooking in the light of contemporary culinary development
Mary Harrison's Guide to Modern Cookery
Language: en
Pages: 486
Authors: Mary Harrison
Categories: Cooking, English
Type: BOOK - Published: 1891 - Publisher:

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A Guide to Modern Cookery
Language: en
Pages: 389
Authors: Auguste Escoffier
Categories: Cooking, French
Type: BOOK - Published: 1957 - Publisher:

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Guide to Modern Cookery 2nd Ed
Language: en
Pages:
Authors: G. A. ESCOFFIER
Categories:
Type: BOOK - Published: 1957 - Publisher:

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The Complete Guide to the Art of Modern Cookery
Language: en
Pages: 646
Authors: Auguste Escoffier
Categories: Cookery
Type: BOOK - Published: 1979 - Publisher: Routledge

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Described by Escoffier himself as 'a useful tool rather than just a recipe book' it is therefore a repository of all that is best in Classical French and Intern
The Complete Guide to the Art of Modern Cookery
Language: en
Pages: 682
Authors: Auguste Escoffier
Categories: Cooking
Type: BOOK - Published: 1979 - Publisher: Van Nostrand Reinhold

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Explains the art of modern French cooking.
A Guide to Modern Cookery
Language: en
Pages: 904
Authors: Herndon/Vehling Collection Fmo
Categories:
Type: BOOK - Published: 2018-10-14 - Publisher: Franklin Classics

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This work has been selected by scholars as being culturally important and is part of the knowledge base of civilization as we know it. This work is in the publi
A Guide to Modern Cookery
Language: en
Pages: 336
Authors: G. A. Escoffier
Categories: Cooking
Type: BOOK - Published: 2008-10 - Publisher: READ BOOKS

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PREFACE. THE Author of this very practical treatise on Scotch Loch - Fishing desires clearly that it may be of use to all who had it. He does not pretend to hav