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A Guide To Modern Cookery
language: english
Publisher:
CAMBRIDGE UNIVERSITY PRESS, June of 2013 ‧
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SYNOPSIS
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.
DETAILS
| 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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