Escoffier : A Guide to Modern Cookery: Edition II of II Escoffier Auguste Paperback
Escoffier : A Guide to Modern Cookery: Edition II of II Escoffier Auguste Paperback Complete digitally restored reprint (facsimile) of the original edition of 1907 with excellent resolution and…
Specifikacia Escoffier : A Guide to Modern Cookery: Edition II of II Escoffier Auguste Paperback
Escoffier : A Guide to Modern Cookery: Edition II of II Escoffier Auguste Paperback
Complete digitally restored reprint (facsimile) of the original edition of 1907 with excellent resolution and outstanding readability. Edition I is from chapter I to XVI with 534 pages and edition II is from chapter XVII to XXIII with 436 pages. For print technical reasons, took place the division into two editions.
He was a French chef and culinary writer who popularized and updated traditional French cooking methods. Auguste Escoffier (born October 28, 1846, died February 12, 1935). He is a legendary figure among chefs and gourmets, and was one of the most important leaders in the development of modern French cuisine.
He codified the recipes for the five mother sauces. Auguste Escoffier published "Le Guide Culinaire", which is still used as a major reference work, both in the form of a cookbook and a textbook on cooking. Escoffier's recipes and techniques remain highly influential