Displaying 1 of 1 1997 Format: Book Author: Escoffier, A. (Auguste), 1846-1935. Title: The complete guide to the art of modern cookery : the first translation into English in its entirety of Le guide culinaire / A. Escoffier ; translated by H.L. Cracknell and R.J. Kaufmann. Publisher, Date: New York : John Wiley, [1997] Description: xxvi, 646 pages : portrait ; 26 cm Summary: "Presented for the first time to the English-speaking public, here is the entire translation of Auguste Escoffier's masterpiece Le Guide Culinaire. Its basic principles are as valid today as when it was first published in 1903. It offers those who practice the art of cookery--whether they be professional chefs or managers, housewives, gourmets or students of haute cuisine--invaluable guidelines culled from more than fifty years' experience."--Publisher's description Subjects: Cooking, French. Other Author: Cracknell, H. L. (Harry Louis), 1916- translator. Kaufmann, R. J., translator. Other Title: Guide culinaire. English Notes: First American edition published: 1979, Mayflower Books. "Superseding A guide to modern cookery, first published in 1907." Includes index. Translation of the 4th ed. of Le guide culinaire. Contents: Sauces -- Garnishes -- Soups -- Hors-D'Oeuvre -- Eggs -- Fish -- Releves and entrees of butchers' meat -- Releves and entrees of poultry -- Releves and entrees of game -- Composite entrees -- Cold preparations -- Roasts -- Vegetables and farinaceous products -- Sweets, puddings and desserts -- Ices -- Savouries -- Poached fruits, jams and drinks -- Glossary -- Menus. ISBN: 0471290165 9780471290162 Other Number: 40759649 System Availability: 1 Current Holds: 0 # Local items: 1 Control Number: 75710 # Local items in: 1 # System items in: 1 Call Number: 641.5944 Escoffie Place Hold Add to My List Expand All | Collapse All Availability Map It Suggestions and more Displaying 1 of 1
