The Escoffier Cookbook and Guide to the Fine Art of Cookery: For Connoisseurs, Chefs, Epicures Complete With 2973 Recipes
Par un écrivain mystérieux
Description
An American translation of the definitive Guide Culinaire, the Escoffier Cookbook includes weights, measurements, quantities, and terms according to
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The Escoffier Cookbook and Guide to The Fine Art Of Cookery
The Escoffier Cook Book: A Guide To The Fine Art Of Cookery 1953 ESC
The Escoffier Cookbook by Auguste Escoffier: 9780517506622
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1969 'The Escoffier Cook Book' RARE First American Edition, Auguste - Ruby Lane
The Escoffier Cookbook and Guide to the Fine Art of Cookery for Connoisseurs, Chefs, Epicures Complete with 2973 Recipes., published 1989. Hardcover
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1969 'The Escoffier Cook Book' RARE First American Edition, Auguste - Ruby Lane
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Vintage 1941 cookbook, first edition The Escoffier Cook Book and guide to the Fine Art of Cookery for Connoisseurs, chefs, and epicures with 2973
The Escoffier Cookbook, First edition? and guide to the Fine Art of Cookery, vintage 1941 hardcover, 923 pages, 2973 recipes
Georges Auguste Escoffier first published Le Guide Culinaire in 1903, and continued to expand and update the book himself through its fourth edition in 1921. Nearly a century later, Le Guide Culinaire remains the top reference to classic French cuisine. This newest revision of Escoffier's masterpiece is an authentic, unabridged translation of the 1921 fourth edition, and includes more than 5000 narrative recipes.
Escoffier: The Complete Guide to the Art of Modern Cookery [Book]
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The Escoffier Cookbook: and Guide to the Fine Art of Cookery for Connoisseurs, Chefs, Epicures (International Cookbook Series) (Hardcover)
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Georges Auguste Escoffier first published Le Guide Culinaire in 1903, and continued to expand and update the book himself through its fourth edition in 1921. Nearly a century later, Le Guide Culinaire remains the top reference to classic French cuisine. This newest revision of Escoffier's masterpiece is an authentic, unabridged translation of the 1921 fourth edition, and includes more than 5000 narrative recipes.
Escoffier: The Complete Guide to the Art of Modern Cookery [Book]
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