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The Escoffier Cookbook: a guide to the fine…
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The Escoffier Cookbook: a guide to the fine art of cookery (edition 1941)

by A. Escoffier

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Member:Geedge
Title:The Escoffier Cookbook: a guide to the fine art of cookery
Authors:A. Escoffier
Info:Crown (1941), Edition: Reprint. Twenty seventh printing, 1967, Hardcover
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The Escoffier Cookbook and Guide to the Fine Art of Cookery: For Connoisseurs, Chefs, Epicures Complete With 2973 Recipes by Auguste Escoffier

Recently added byterihuff39, pignoli, dinu, private library, cameocreation, sevster, Scottycooks, CaraWatters, DariaR
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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 |
Showing 3 of 3
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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 Mon, 30 Sep 2013 13:45:39 -0400)

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