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1921
The Escoffier Cookbook: And Guide to the Fine Art of Cookery for Connoisseurs, Chefs, Epicures
cookbooks
cooking
food
non-fiction
Auguste Escoffier - 1921
An American translation of the definitive "Guide Culinaire," the classic guide to French "haute cuisine," the "Escoffier Cookbook" includes weights, measurements, quantities, and terms according to American usage.
Features 2,973 recipes.
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