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Escoffier: Le Guide Culinaire, Revised

Escoffier: Le Guide Culinaire, Revised

by H. L. Cracknell, R. J Kaufmann, Georges Auguste Escoffier

Editorial: Wiley, John & Sons, Incorporated
ISBN: 9780470900277
Número de páginas: 646
Formatos: pdf, ePub, mobi, fb2
Tamaño de archivo: 17 Mb
Fecha de publicación: 2020-08-07


The culinary bible that first codified French cuisine?now in an updated English translation with Forewords from Chefs Heston Blumenthal and Tim Ryan When Georges Auguste Escoffier published the first edition of Le Guide Culinaire in 1903, it instantly became the must-have resource for understanding and preparing French cuisine. More than a century later, it remains the classic reference for professional chefs. This book is the only completely authentic, unabridged English translation of Escoffier's classic work. Translated from the 1921 Fourth Edition, this revision includes all-new Forewords by Heston Blumenthal, chef-owner of the Michelin ...