The Escoffier Cookbook and Guide to the Fine Art of Cookery: For…

by Auguste Escoffier

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Reprint of the 1903 Guide originally published in 1903. Interesting "translation" issues where so many French cooking terms are used in English, or have no exact English word. For example, "poeling" means roasting with butter. [v]

Includes a Glossary of terms, an Index and two major sections: Fundamental Elements of Cook, and Recipes.

keylawk | Apr 27, 2013 |

Classic cookbook of French cuisine

charliewildcard | Dec 19, 2010 |

1st pub 1941, 28th printing. (

)

kitchengardenbooks | Jul 23, 2009 |

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Auguste Escoffier

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actually the 1989 edition

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Amazon.com Product Description (ISBN 0517506629, Hardcover)

An American translation of the definitive Guide Culinaire, the Escoffier Cookbook includes weights, measurements, quantities, and terms according to American usage. Features 2,973 recipes.

(retrieved from Amazon Thu, 14 Feb 2013 13:47:41 -0500)

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