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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 by A Escoffier; H L Cracknell; R J Kaufmann is a book available to read on EtoBox.

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xxvi, 646 pages : 26 cm "Presented for the first time to the English-speaking public, here is the entire translation of Auguste Escoffier's masterpiece Le Guide Culinaire. Its basic principles are as valid today as when it was first published in 1903. It offers those who practice the art of cookery--whether they be professional chefs or managers, housewives, gourmets or students of haute cuisine--invaluable guidelines culled from more than fifty years' experience."--Publisher's description Translation of: Guide culinaire First American edition published: 1979, Mayflower Books "Superseding A guide to modern cookery, first published in 1907." Translation of the 4th ed. of Le guide culinaire Includes index Sauces -- Garnishes -- Soups -- Hors-D'Oeuvre -- Eggs -- Fish -- Releves and entrees of butchers' meat -- Releves and entrees of poultry -- Releves and entrees of game -- Composite entrees -- Cold preparations -- Roasts -- Vegetables and farinaceous products -- Sweets, puddings and desserts -- Ices -- Savouries -- Poached fruits, jams and drinks -- Glossary -- Menus

Author

A Escoffier; H L Cracknell; R J Kaufmann

Publisher

John Wiley & Sons, Incorporated

Published

2004

Language

EN

ISBN

9780471290162

Subjects

Cooking

Rating

4.6 / 5 (74 ratings)

Updated

2026-03-14