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Escoffier: The Complete Guide to the Art of Modern Cookery Hardcover - 2011 - 2nd Edition
by H. L. Cracknell; R. J. Kaufmann; Georges Auguste Escoffier
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.
Details
- Title Escoffier: The Complete Guide to the Art of Modern Cookery
- Author H. L. Cracknell; R. J. Kaufmann; Georges Auguste Escoffier
- Binding Hardcover
- Edition number 2nd
- Edition 2
- Pages 646
- Volumes 1
- Language ENG
- Publisher Wiley, New York, New York
- Date 2011-06-07
- ISBN 9780470900277 / 047090027X
- Weight 4.4 lbs (2.00 kg)
- Dimensions 9.8 x 7.8 x 1.9 in (24.89 x 19.81 x 4.83 cm)
- Library of Congress subjects Cooking, French
- Library of Congress Catalog Number 2011283826
- Dewey Decimal Code 641.594
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Escoffier: The Complete Guide to the Art of Modern Cookery
by H. L. Cracknell,R. J. Kaufmann,Georges Auguste Escoffier
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Escoffier: The Complete Guide to the Art of Modern Cookery
by Cracknell, H. L
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Escoffier : The Complete Guide to the Art of Modern Cookery
by Kaufmann, R. J., Escoffier, Georges Auguste, Cracknell, H. L
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Escoffier: The Complete Guide to the Art of Modern Cookery
by H. L. Cracknell and R. J. Kaufmann
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Wiley. Used - Very Good. Very Good condition. Very Good dust jacket. 11th edition. A copy that may have a few cosmetic defects. May also contain light spine creasing or a few markings such as an owner’s name, short gifter’s inscription or light stamp. NOT AVAILABLE FOR SHIPMENT OUTSIDE OF THE UNITED STATES.
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Escoffier
by Escoffier, Auguste, Cracknell, H L, Kaufmann, R J
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ESCOFFIER, Le Guide Culinaire, the Original Unabridged Translation Into English
by Escoffier, Auguste; Edited By H.L. Cracknell and R.J. Kaufmann
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Hoboken NJ: John Wiley & Sons, 2011. (USA) 1st printing of the fifth edition. No markings, faint scuff mark to bottom edge of pages, otherwise Fine in Near Fine dust jacket with faint scuff mark to front panel. Boards, xvi, 646pp, index, no illus. This new edition is a treasure-trove of over 5000 recipes to guide chefs along the lines of classic French cuisine. Forewords by chef Heston Blumenthal and Dr. Tim Ryan, President of the Culinary Instititute of America. A heavy book. (4.0 JM HOQ 102/a4. 5th. Hardcover. Fine/Near Fine. 4to - over 9¾" - 12".
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Escoffier
by Escoffier, Auguste
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Escoffier: The Complete Guide to the Art of Modern Cookery
by Cracknell, H. L
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by Cracknell, H. L.
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