The Escoffier Cookbook : A Guide To The Fine Art Of French Cuisine

Escoffier, Auguste

New York, 1989

By Crown Publishers Inc.
$13.00 USD
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Details

Hardcover with dust jacket, 923 pages, 6x9 in, [15x23 cm].
Condition

Ownership inscription on the front blank endpaper; textblock age-tanned; edges of cover boards slightly worn. Dust jacket creased and rubbed, with short tears on the fore-edge.
Notes


Escoffier’s manual in its American issue, derived from the landmark 1903 Guide Culinaire. The volume begins with an extensive exposition of the foundational principles of French cookery, outlining the essential preparations, sauces, and methods that are the underpinning of the classical kitchen. The remainder of the work is devoted to a repertory of nearly three thousand recipes, arranged to serve as a working compendium of traditional French cuisine. 
ISBN

9780517506622
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