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Escoffier : le guide culinaire

Author: A Escoffier; H L Cracknell; R J Kaufmann
Publisher: Hoboken, N.J. : John Wiley & Sons, ©2011.
Edition/Format:   Print book : English : 5th edView all editions and formats
Database:WorldCat
Summary:
Offers a reference for modern French cuisine with over five thousand brief recipes, including appetizers, meats, vegetables, desserts, and drinks.
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Document Type: Book
All Authors / Contributors: A Escoffier; H L Cracknell; R J Kaufmann
ISBN: 9780470900277 047090027X 9780080967721 0080967728
OCLC Number: 671701680
Notes: Translation of: Le guide culinaire.
Includes index.
Description: xxvi, 646 pages ; 26 cm
Contents: Sauces --
Garnishes --
Soups --
Hors-D'oeuvre --
Eggs --
Fish --
Releves and entrees of butchers's meat --
Releves and entrees of poultry --
Releves and entrees of game --
Composite entrees --
Cold preparations --
Roasts --
Vegetables and farinaceous products --
Sweets, puddings and desserts --
Ices --
Savouries --
Poached fruits, jams and drinks.
Other Titles: Guide culinaire.
Guide culinaire
Responsibility: Auguste Escoffier ; the original unabridged translation into English by H.L. Cracknell and R.J. Kaufmann.
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Offers a reference for modern French cuisine with over five thousand brief recipes, including appetizers, meats, vegetables, desserts, and drinks.

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