A Guide to Modern Cookery
Book Details
Format
Paperback / Softback
ISBN-10
1108063500
ISBN-13
9781108063500
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
17.50 x 24.50 x 5.40 cms
Product Classification:
Hotel & catering trades General cookery & recipes
Ksh 13,850.00
Manufactured on Demand
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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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