Description: About this productProduct InformationPresented 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.Product IdentifiersPublisherWileyISBN-100471290165ISBN-139780471290162eBay Product ID (ePID)752406Product Key FeaturesFormatHardcoverPublication Year1983LanguageEnglishDimensionsWeight52.1 OzWidth7.8in.Height1.7in.Length10in.Additional Product FeaturesDewey Edition22Table of ContentSauces. 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.Dewey Decimal641.5Original LanguageFrenchAge LevelTradeCopyright Date1997Edition Number4
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Narrative Type: Nonfiction
Book Title: Escoffier : the Complete Guide to the Art of Modern Cookery
Item Length: 10in
Item Height: 1.7in
Item Width: 7.8in
Author: R. J. Kaufmann
Original Language: French
Format: Hardcover
Language: English
Topic: Regional & Ethnic / French, General
Publisher: Wiley & Sons, Incorporated, John
Publication Year: 1983
Genre: Cooking
Item Weight: 52.1 Oz
Number of Pages: 646 Pages
