Description: Please refer to the section BELOW (and NOT ABOVE) this line for the product details - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Title:Escoffier: The Complete Guide To The Art Of Modern Cookery, RevisedISBN13:9780470900277ISBN10:047090027XAuthor:Cracknell, H. L. (Author), Kaufmann, R. J. (Author), Escoffier, Georges Auguste (Author)Description: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 Three-Star-Rated Fat Duck Restaurant, And Chef Tim Ryan, President Of The Culinary Institute Of America, Along With Escoffier's Original Forewords, A Memoir Of The Great Chef By His Grandson Pierre, And More Than 5,000 Narrative Recipes For All The Staples Of French Cuisine Includes More Than 5,000 Recipes In Narrative Form For Everything From Sauces, Soups, Garnishes, And Hors D?Oeuvres To Fish, Meats, Poultry, And Desserts Ideal For Professional Chefs, Culinary Students, Serious Home Cooks, Food History Buffs, And Unrepentant Foodies The Only Unabridged English Translation Of Escoffier's Original Text, In A Sleek, Modern Design For Anyone Who Is Serious About French Food, Modern Cooking, Or Culinary History, Escoffier's Complete Guide To The Art Of Modern Cookery Is The Ultimate Guide And Cookbook 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, The Top Reference To Classic French Cuisine Has Been Revised As An Authentic, Unabridged Translation Of The 1921 Fourth Edition, And Includes More Than 5,000 Narrative Recipes Binding:Hardcover, HardcoverPublisher:WILEYPublication Date:2011-06-07Weight:3.52 lbsDimensions:1.9'' H x 9.8'' L x 7.8'' WNumber of Pages:646Language:English
Price: 53.42 USD
Location: USA
End Time: 2024-12-19T13:36:06.000Z
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Return shipping will be paid by: Buyer
All returns accepted: Returns Accepted
Item must be returned within: 30 Days
Refund will be given as: Money Back
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Number of Pages: 646 Pages
Publication Name: Escoffier : the Complete Guide to the Art of Modern Cookery
Language: English
Publisher: Wiley & Sons, Incorporated, John
Item Height: 2 in
Publication Year: 2011
Subject: Regional & Ethnic / French, Methods / Professional
Type: Textbook
Item Weight: 72.9 Oz
Author: R. J. Kaufmann, H. L. Cracknell, Georges Auguste Escoffier
Item Length: 9.8 in
Subject Area: Cooking
Item Width: 7.9 in
Format: Hardcover
