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Escoffier – Le Guide Culinaire Revised Cookery, REVISED, 2nd Edition
Hl Cracknell
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Description for Escoffier – Le Guide Culinaire Revised Cookery, REVISED, 2nd Edition
Hardcover.
The culinary bible that first codified French cuisine--now in an updated English translation with Forewords from Chefs Heston Blumenthal and Tim Ryan When Georges Auguste Escoffier published the first edition of Le Guide Culinaire in 1903, it instantly became the must-have resource for understanding and preparing French cuisine. More than a century later, it remains the classic reference for professional chefs. This book is the only completely authentic, unabridged English translation of Escoffier's classic work. Translated from the 1921 Fourth Edition, this revision includes all-new Forewords by Heston Blumenthal, chef-owner of the Michelin three-star-rated Fat Duck restaurant, and Chef Tim ... Read more
The culinary bible that first codified French cuisine--now in an updated English translation with Forewords from Chefs Heston Blumenthal and Tim Ryan When Georges Auguste Escoffier published the first edition of Le Guide Culinaire in 1903, it instantly became the must-have resource for understanding and preparing French cuisine. More than a century later, it remains the classic reference for professional chefs. This book is the only completely authentic, unabridged English translation of Escoffier's classic work. Translated from the 1921 Fourth Edition, this revision includes all-new Forewords by Heston Blumenthal, chef-owner of the Michelin three-star-rated Fat Duck restaurant, and Chef Tim ... Read more
Product Details
Format
Hardback
Publication date
2011
Publisher
John Wiley and Sons Ltd
Condition
New
Number of Pages
646
Place of Publication
Chichester, United Kingdom
ISBN
9780470900277
SKU
V9780470900277
Shipping Time
Usually ships in 15 to 20 working days
Ref
99-15
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