The Escoffier Cookbook and Guide to the Fine Art of Cookery: For Connoisseurs, Chefs, Epicures Complete With 2973 Recipes

Classic culinary text, maybe of all time. Old school cooking though. Must have in the cooking library

I was just about to shell out $50 or so dollars to obtain this classic cookbook, when an aproned angel appeared to guide me to the FREE ONLINE VERSION here...

(And just in time for Thanksgiving! 🦃)

https://archive.org/details/cu31924000610117/page/n69

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.

Classic cookbook of French cuisine

1st pub 1941, 28th printing.