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A Guide to Modern Cookery

By: (Author) Auguste Escoffier

Manufacture on Demand

Ksh 13,850.00

Format: Paperback or Softback

ISBN-10: 1108063500

ISBN-13: 9781108063500

Series: Cambridge Library Collection - European History

Publisher: Cambridge University Press

Imprint: Cambridge University Press

Country of Manufacture: GB

Country of Publication: GB

Publication Date: Jun 6th, 2013

Print length: 902 Pages

Weight: 1,524 grams

Dimensions (height x width x thickness): 17.50 x 24.50 x 5.40 cms

Product Classification: Hotel & catering trades
General cookery & recipes

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Georges Auguste Escoffier (1846–1935) distinguished himself as an innovative and imaginative chef in the late nineteenth and early twentieth centuries, notably in London's Savoy and Carlton hotels. Reissued here in its 1907 English translation, his influential textbook on haute cuisine was first published in French in 1903.

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