TY  - BOOK
AU  - Escoffier,A.
TI  - A guide to modern cookery
AV  - TX 
PY  - 2023///
CY  - Salt Lake City, UT
PB  - Project Gutenberg
KW  - Cooking, French
N1  - Wikipedia page about this book: https://en.wikipedia.org/wiki/Le_guide_culinaire; Release date is 2023-08-12; ellinora, Fox in the Stars, David Wilson and the Online Distributed Proofreading Team at https://www.pgdp.net; Originally published; London: William Neinemann, 1907
N2  - "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.)
UR  - https://www.gutenberg.org/ebooks/71395
ER  -