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The complete guide to the art of modern cookery : the first translation into English in its entirety of Le guide culinaire / A. Escoffier ; translated by H.L. Cracknell and R.J. Kaufmann.

By: Material type: TextTextLanguage: English, French Publisher: London : Heinemann, 1979Description: xxvi 646 pages ; 26 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 0434239011
  • 9780434239016
Other title:
  • Art of modern cookery
Uniform titles:
  • Guide culinaire. English
Subject(s): DDC classification:
  • 641.5
LOC classification:
  • TX719 .E83213 1979b
Contents:
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.
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Holdings
Item type Current library Call number Copy number Status Date due Barcode
Book City Campus City Campus Main Collection 641.5 ESC (Browse shelf(Opens below)) 1 Available A001101B

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.

Machine converted from AACR2 source record.

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