A Guide to Modern Cookery - Cambridge Library Collection - European History - Auguste Escoffier - Books - Cambridge University Press - 9781108063500 - June 6, 2013
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A Guide to Modern Cookery - Cambridge Library Collection - European History

Auguste Escoffier

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A Guide to Modern Cookery - Cambridge Library Collection - European History

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.

902 pages, 1 b/w illus.

Media Books     Paperback Book   (Book with soft cover and glued back)
Released June 6, 2013
ISBN13 9781108063500
Publishers Cambridge University Press
Pages 902
Dimensions 245 × 175 × 54 mm   ·   1.54 kg
Language English  
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