Escoffier, A.  1846-1935 <br/><br/>
A guide to modern cookery 

 - 1 online resource :  multiple file formats 
<br/><br/> Wikipedia page about this book: https://en.wikipedia.org/wiki/Le_guide_culinaire  Release date is 2023-08-12 
<br/><br/>ellinora, Fox in the Stars, David Wilson and the Online Distributed Proofreading Team at https://www.pgdp.net  ellinora, Fox in the Stars, David Wilson and the Online Distributed Proofreading Team at https://www.pgdp.net 
<br/><br/> "A guide to modern cookery" by A. Escoffier is a cookbook published in 1903. Originally titled "Le Guide Culinaire," it revolutionized French restaurant cuisine by streamlining Victorian excess while serving society's elite. Developed from Escoffier's work at London's Savoy and Paris's Ritz, the book presents over 5,000 recipes in brief, professional descriptions intended for training chefs. Its concise style assumes readers understand culinary fundamentals. Still used in culinary schools today, it remains the definitive textbook of classical French cooking techniques. (This is an automatically generated summary.) 
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<br/><br/><label>Subjects--Index Terms: </label>Cooking, French 
<br/><br/><label>LC Class. No.: </label>TX