Lexikon der Küche
| Author | Richard Hering |
| Publisher | |
| Release Date | 1984 |
| ISBN | 9783805702621 |
| Pages | 966 pages |
| Rating | 4/5 (20 users) |
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Language: de
Pages: 966
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Type: BOOK - Published: 1984 - Publisher:
Language: en
Pages: 903
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Type: BOOK - Published: 2013-06-06 - Publisher: Cambridge University Press
Georges Auguste Escoffier (1846-1935) distinguished himself as an innovative and imaginative chef in the late nineteenth and early twentieth centuries, notably
Language: en
Pages: 646
Pages: 646
Type: BOOK - Published: 1979 - Publisher: Routledge
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
Language: en
Pages: 524
Pages: 524
Type: BOOK - Published: 2013-04-16 - Publisher: Read Books Ltd
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
Language: en
Pages: 685
Pages: 685
Type: BOOK - Published: 2013-04-16 - Publisher: Read Books Ltd
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
Language: en
Pages: 486
Pages: 486
Type: BOOK - Published: 1891 - Publisher:
Language: en
Pages: 922
Pages: 922
Type: BOOK - Published: 1907 - Publisher:
Language: en
Pages: 906
Pages: 906
Type: BOOK - Published: 2015-08-08 - Publisher: Andesite Press
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 was reproduced
Language: en
Pages: 0
Pages: 0
Type: BOOK - Published: 1997 - Publisher:
"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 pr
