TY  - BOOK
AU  - Escoffier,A.
TI  - The complete guide to the art of modern cookery: the first translation into English in its entirety of Le guide culinaire 
SN  - 0434239011
AV  - TX719 .E83213 1979b
U1  - 641.5 
PY  - 1979///
CY  - London
PB  - Heinemann
KW  - Cooking, French
N1  - 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
ER  -