Description: Escoffiers Stora Kokbok Del IIBy A. Escoffier, translated by Waldemar Ekegårdh, edited by M. Henri AllardAhlén & Åkerlunds Förlag, 1929, 374 pages Condition as shown in photos. Hardcover. Worn and aged. Damage to cover at top edge and to edges of spine. Endpapers split at crease, partially in front and completely in back as shown. No markings found. This publication of Escoffier's popular cookbook in Swedish celebrates the chef's 80th birthday. Volume II focuses on Escoffier's methods for cooking various meats and vegetables. Many recipes include rice or macaroni, particularly welcome on Swedish tables. Appetizers are suggested to be served along side mushrooms, which get their own chapter. Some of the ingredients are difficult to find in Sweden. Hopefully Swedish chefs will be able to find canned versions. Auguste Escoffier (1846–1935) was a French chef who is considered the father of haute cuisine. His culinary techniques were a modern and simplified version of Marie-Antoine Carême's elaborate style. Escoffier's 1903 book, Le Guide Culinaire, is still used as a cookbook and textbook today.Includes:Cooking GlossaryButchered Meat : GameMinced Meat and FillingsVegetable Side Dishes and SaladsDesserts and PastriesBeverages
Price: 16.5 USD
Location: Birmingham, Alabama
End Time: 2025-01-02T11:47:02.000Z
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Item Specifics
Restocking Fee: No
Return shipping will be paid by: Seller
All returns accepted: Returns Accepted
Item must be returned within: 60 Days
Refund will be given as: Money Back
Binding: Hardcover
Place of Publication: Stockholm
Language: Swedish
Author: Henri Allard
Region: Europe
Publisher: Ahlen & Akerlunds Forlag
Country/Region of Manufacture: Sweden
Topic: Basic, General Cooking
Subject: Cooking
Original/Facsimile: Original
Year Printed: 1929
