| 000 | 01681cam a22003133u 4500 | ||
|---|---|---|---|
| 001 | 71395 | ||
| 003 | UtSlPG | ||
| 005 | 20260610134642.0 | ||
| 006 | m | ||
| 007 | cr n | ||
| 008 | 260607r20231907utu|||||o|||||||||||||| d | ||
| 040 | _aUtSlPG | ||
| 041 | 7 |
_aen _2iso639-1 |
|
| 050 | 4 | _aTX | |
| 100 | 1 |
_aEscoffier, A. _q(Auguste), _d1846-1935 |
|
| 245 | 1 | 2 | _aA guide to modern cookery |
| 264 | 1 |
_aSalt Lake City, UT : _bProject Gutenberg, _c2023 |
|
| 300 |
_a1 online resource : _bmultiple file formats |
||
| 336 |
_atext _btxt _2rdacontent |
||
| 337 |
_acomputer _bc _2rdamedia |
||
| 338 |
_aonline resource _bcr _2rdacarrier |
||
| 500 | _aWikipedia page about this book: https://en.wikipedia.org/wiki/Le_guide_culinaire | ||
| 500 | _aRelease date is 2023-08-12 | ||
| 508 | _aellinora, Fox in the Stars, David Wilson and the Online Distributed Proofreading Team at https://www.pgdp.net | ||
| 520 | _a"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.) | ||
| 534 |
_pOriginally published: _cLondon: William Neinemann, 1907 |
||
| 653 | _aCooking, French | ||
| 856 | 4 | 0 | _uhttps://www.gutenberg.org/ebooks/71395 |
| 999 |
_c112121 _d112121 |
||