Guide to modern cookery, a

Auteur :
Escoffier, Auguste
Éditeur :
Cambridge University Press
ISBN :
9781108063500
Date de publication :
6 juin 2013
Dimensions :
24,4 x 17,0 x 4,5 cm
Poids :
1410 g
Format :
Trade paperback (US)
Langue :
Anglais
Pays d'origine :
Grande Bretagne
Georges Auguste Escoffier (1846–1935) distinguished himself as an innovative and imaginative chef in the late nineteenth and early twentieth centuries, notably in London's Savoy and Carlton hotels. Reissued here in its 1907 English translation, his influential textbook on haute cuisine was first published in French in 1903.