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.
Material type:
TextLanguage: English, French Publisher: London : Heinemann, 1979Description: xxvi 646 pages ; 26 cmContent type: - text
- unmediated
- volume
- 0434239011
- 9780434239016
- Art of modern cookery
- Guide culinaire. English
- 641.5
- 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.
| 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 |
Browsing City Campus shelves, Shelving location: City Campus Main Collection Close shelf browser (Hides shelf browser)
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.
There are no comments on this title.
Log in to your account to post a comment.