A Guide to Modern Cookery

Auteurs

• Auguste Escoffier

Paramètres

• 902 pages
• 32 heures de lecture

• Arts culinaires & Gastronomie
• Livres de cuisine
• Manuels et guides
• Nonfiction
• Nourriture

En savoir plus sur le livre

This influential textbook on haute cuisine, originally published in French in 1903, offers a comprehensive exploration of gourmet cooking techniques and principles. The 1907 English translation makes this classic accessible to a wider audience, showcasing the evolution of culinary arts and the meticulous craftsmanship behind fine dining. Its enduring relevance continues to inspire chefs and food enthusiasts alike, highlighting the artistry and precision integral to high-level cooking.

Achat du livre

• Année de publication: 2013
• Reliure: (souple)