Escoffier The Complete Guide to the Art of Modern Cookery

ISBN-10: 0471290165
ISBN-13: 9780471290162
Edition: 4th 1997
List price: $70.00
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Description: 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  More...

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Book details

List price: $70.00
Edition: 4th
Copyright year: 1997
Publisher: John Wiley & Sons, Incorporated
Publication date: 6/15/1983
Binding: Hardcover
Pages: 646
Size: 7.75" wide x 10.25" long x 1.50" tall
Weight: 3.410
Language: English

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.

Sauces
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

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