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Escoffier: The Complete Guide to the Art of Modern Cookery

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Escoffier: The Complete Guide to the Art of Modern Cookery - Cracknell, H L, and Kaufmann, R J, and Escoffier, Georges Auguste
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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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Escoffier: The Complete Guide to the Art of Modern Cookery 2011, Wiley, Hoboken, NJ

ISBN-13: 9780470900277

2nd Revised edition

Hardcover

Escoffier: The Complete Guide to the Art of Modern Cookery 1983, Wiley, Hoboken, NJ

ISBN-13: 9780471290162

Hardcover