The Escoffier Cookbook, Auguste Escoffier
An English translation of the classic, some of which is awkward (e.g. such terms as “frizzle”). But, Escoffier is always a good reference and has more practical information for even inexperienced cooks. This edition was printed in 1989. The first translation of this text was 1969. Hardcover, 923 pages, very good although the paper is quite brown.
An English translation of the classic, some of which is awkward (e.g. such terms as “frizzle”). But, Escoffier is always a good reference and has more practical information for even inexperienced cooks. This edition was printed in 1989. The first translation of this text was 1969. Hardcover, 923 pages, very good although the paper is quite brown.
An English translation of the classic, some of which is awkward (e.g. such terms as “frizzle”). But, Escoffier is always a good reference and has more practical information for even inexperienced cooks. This edition was printed in 1989. The first translation of this text was 1969. Hardcover, 923 pages, very good although the paper is quite brown.