Description: Vintage The Escoffier Cook Book and Guide To The Fine Art Of Cookery - 1969Translation of the definitive Guide Culinaire, the Escoffier Cookbook includes weights, measurements, quantities, and terms according to American usage. Features 2,973 recipes. About the AuthorAuguste Escoffier (1946–1935) was a French chef considered to be the father of haute cuisine. Much of his culinary technique was a simplified and modernized version of Marie-Antoine Carême's elaborate style. Escoffier's 1903 text Le Guide Culinaire is still used as both a cookbook and a textbook today. He helped codify the five fundamental "mother sauces" of French cuisine: béchamel, espagnole, velouté, hollandaise, and tomate. Kaiser Wilhelm II called him the "Emperor of Chefs."All Books are securely wrapped and shipped in a sturdy mailer to assure a safe journey. PLEASE NOTE: Colors of the photographed items may vary slightly from the actual color of the item as all monitors and screens are calibrated differently. Images may also magnify certain flaws that are not as noticeable to the naked eye. Please view all images carefully as they are part of the description and can give a detailed view of the piece.
Price: 25 USD
Location: Liverpool, New York
End Time: 2024-11-27T22:08:41.000Z
Shipping Cost: N/A USD
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Item Specifics
Return shipping will be paid by: Buyer
All returns accepted: Returns Accepted
Item must be returned within: 30 Days
Refund will be given as: Money Back
Binding: Hardcover
Language: English
Special Attributes: Dust Jacket
Author: A Escoffier
Publisher: Basic Books
Topic: Basic, General Cooking
Subject: Cooking
Year Printed: 1969
