The complete guide to the art of modern cookery : the first translation into English in its entirety of Le guide culinaire /
Escoffier, A. 1846-1935
The complete guide to the art of modern cookery : the first translation into English in its entirety of Le guide culinaire / Art of modern cookery A. Escoffier ; translated by H.L. Cracknell and R.J. Kaufmann. - xxvi 646 pages ; 26 cm
Includes index. "Superseding A guide to modern cookery, first published in 1907"--T.p. Translation of: Le guide culinaire.
1. Sauces -- 2. Garnishes -- 3. Soups -- 4. Hors-d'oeuvre -- 5. Eggs -- 6. Fish -- 7. Releves and entrees of butcher's meat -- 8. Releves and entrees of poultry -- 9. Releves and entrees of game -- 10. Composite entrees -- 11. Cold preparations -- 12. Roasts -- 13. Vegetables and farinaceous products -- 14. Sweets, puddings and desserts -- 15. Ices -- 16. Savouries -- 17. Poached fruits, jams and drinks -- Glossary.
0434239011 9780434239016
81128597
Cooking, French
TX719 / .E83213 1979b
641.5
The complete guide to the art of modern cookery : the first translation into English in its entirety of Le guide culinaire / Art of modern cookery A. Escoffier ; translated by H.L. Cracknell and R.J. Kaufmann. - xxvi 646 pages ; 26 cm
Includes index. "Superseding A guide to modern cookery, first published in 1907"--T.p. Translation of: Le guide culinaire.
1. Sauces -- 2. Garnishes -- 3. Soups -- 4. Hors-d'oeuvre -- 5. Eggs -- 6. Fish -- 7. Releves and entrees of butcher's meat -- 8. Releves and entrees of poultry -- 9. Releves and entrees of game -- 10. Composite entrees -- 11. Cold preparations -- 12. Roasts -- 13. Vegetables and farinaceous products -- 14. Sweets, puddings and desserts -- 15. Ices -- 16. Savouries -- 17. Poached fruits, jams and drinks -- Glossary.
0434239011 9780434239016
81128597
Cooking, French
TX719 / .E83213 1979b
641.5