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A Guide To Modern Cookery

by Auguste Escoffier
language: english
Publisher: CAMBRIDGE UNIVERSITY PRESS, June of 2013 ‧
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Georges Auguste Escoffier (1846â€"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.

A Guide To Modern Cookery

by Auguste Escoffier

Property Description
ISBN: 9781108063500
Publisher: CAMBRIDGE UNIVERSITY PRESS
Release Date: June of 2013
Language: English
Dimensions: 172 x 252 x 46 mm
Cover: Softcover
Pages: 902
Format: Book
Collection: Cambridge Library Collection - European History
Categories: Books in English > History > History of Europe
EAN: 9781108063500

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