The Complete Guide to the Art of Modern Cookery, Revised
Description
Georges Auguste Escoffier first published "Le Guide Culinaire" in 1903, and continued to expand and update the book himself through its fourth edition in 1921. Nearly a century later, the top reference to classic French cuisine has been revised as an authentic, unabridged translation of the 1921 fourth edition, and includes more than 5,000 narrative recipes.
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‘Cracknell, H: Escoffier - Cracknell, H L, Kaufmann, R J, Escoffier, Georges Auguste’.
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