A Guide To Modern Cookery Part Ii
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A Guide To Modern Cookery Part Ii
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Author : G. A. Escoffier
language : en
Publisher: Read Books Ltd
Release Date : 2013-01-04
A Guide To Modern Cookery Part Ii written by G. A. Escoffier and has been published by Read Books Ltd this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-01-04 with Cooking categories.
This vintage book contains the second part of to G. A. Escoffier's 'Guide to Modern Cookery'. This guide contains a wealth of useful and practicable information on the preparation and cooking of a variety of different dishes, and will be of considerable utility to the discerning cooking enthusiast. The chapters of this book include: Relevés and Entrées, Poultry and Game, Roasts and Salads, Vegetables and Farinaceous Products, Savouries, Entremets, Ices and Sherberts, Drinks and Refreshments, and Fruit-Stews and Jams. A worthy addition to any collection of gastronomical literature, this vintage cookbook is not to be missed by the discerning collector. We are republishing this book now in an affordable, modern edition, complete with a specially commissioned new biography of the author.
A Guide To Modern Cookery
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Author : Auguste Escoffier
language : en
Publisher: Cambridge University Press
Release Date : 2013-06-06
A Guide To Modern Cookery written by Auguste Escoffier and has been published by Cambridge University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-06-06 with Cooking categories.
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.
A Guide To Modern Cookery Part I
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Author : G. A. Escoffier
language : en
Publisher: Read Books Ltd
Release Date : 2013-04-16
A Guide To Modern Cookery Part I written by G. A. Escoffier and has been published by Read Books Ltd this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-04-16 with Cooking categories.
This vintage book contains a guide to cookery, written with the aim of updating traditional methods of cooking in the light of contemporary culinary developments. Clear, concise, and full of detailed recipes, this text will be of considerable utility to the discerning cook, and shall also be of value to those with an interest in the history and development of cookery. A great addition to any culinary library, this text is not to be missed by discerning collectors of antiquarian literature of this ilk. The chapters of this book include: 'The Leading Warm Sauces', 'The Small Compound Sauces', 'Cold Sauces and Compound Butters', 'Savoury Jellies or Aspics', 'The Court-Bouillons and the Marinades', 'Elementary Preparations', 'The Various Garnishes for Soups', 'Garnishing Preparations for Relevés and Entrées', et cetera. This volume is being republished now with a specially commissioned new biography of the author.
Escoffier
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Author : Auguste Escoffier
language : en
Publisher: Reprint Publishing
Release Date : 2015-10-27
Escoffier written by Auguste Escoffier and has been published by Reprint Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-10-27 with categories.
Complete digitally restored reprint (facsimile) of the original edition of 1907 with excellent resolution and outstanding readability. For print technical reasons, took place the division into two editions. Edition I is from chapter I to XVI with 534 pages and edition II is from chapter XVII to XXIII with 436 pages. Auguste Escoffier (born October 28, 1846, died February 12, 1935). He was a French chef and culinary writer who popularized and updated traditional French cooking methods. 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 today, and have been adopted by chefs and restaurants not only in France, but also throughout the world.
Escoffier
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Author : Auguste Escoffier
language : en
Publisher: Reprint Publishing
Release Date : 2015-10-27
Escoffier written by Auguste Escoffier and has been published by Reprint Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-10-27 with categories.
Complete digitally restored reprint (facsimile) of the original edition of 1907 with excellent resolution and outstanding readability. For print technical reasons, took place the division into two editions. Edition I is from chapter I to XVI with 534 pages and edition II is from chapter XVII to XXIII with 436 pages. Auguste Escoffier (born October 28, 1846, died February 12, 1935). He was a French chef and culinary writer who popularized and updated traditional French cooking methods. 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 today, and have been adopted by chefs and restaurants not only in France, but also throughout the world.
A Guide To Modern Cookery Pt 2 Chapters 11 23 Preface Glossary And Index
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Author : Aguste Escoffier
language : en
Publisher:
Release Date : 2018-10-17
A Guide To Modern Cookery Pt 2 Chapters 11 23 Preface Glossary And Index written by Aguste Escoffier and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-10-17 with categories.
A Guide to Modern Cookery (Pt 2 [Chapters 11-23] + Preface, Glossary, & Index)
Guide To Modern Cookery
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Author : AUGUSTE. ESCOFFIER
language : en
Publisher:
Release Date : 2018
Guide To Modern Cookery written by AUGUSTE. ESCOFFIER and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018 with categories.
A Guide To Modern Cookery
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Author : Auguste Escoffier
language : en
Publisher: Diamond Publishers
Release Date : 2017-11-28
A Guide To Modern Cookery written by Auguste Escoffier and has been published by Diamond Publishers this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-11-28 with categories.
If the art of Cookery in all its branches were not undergoing a process of evolution, and if its canons could be once and for ever fixed, as are those of certain scientific operations and mathematical procedures, the present work would have no raison d'etre'; inasmuch as there already exist several excellent culinary text-books in the English language. But everything is so unstable in these times of progress at any cost, and social customs and methods of life alter so rapidly, that a few years now suffice to change completely the face of usages which at their inception bade fair to outlive the age-so enthusiastically were they welcomed by the public. In regard to the traditions of the festal board, it is but twenty years ago since the ancestral English customs began to make way before the newer methods, and we must look to the great impetus given to travelling by steam traction and navigation, in order to account for the gradual but unquestionable revolution.
A Guide To Modern Cookery
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Author : G. A. Escoffier
language : en
Publisher:
Release Date : 1907
A Guide To Modern Cookery written by G. A. Escoffier and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1907 with categories.
A Guide To Modern Cookery
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Author : Herndon/Vehling Collection Fmo
language : en
Publisher: Franklin Classics Trade Press
Release Date : 2018-11-10
A Guide To Modern Cookery written by Herndon/Vehling Collection Fmo and has been published by Franklin Classics Trade Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-11-10 with History categories.
This work has been selected by scholars as being culturally important and is part of the knowledge base of civilization as we know it. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. To ensure a quality reading experience, this work has been proofread and republished using a format that seamlessly blends the original graphical elements with text in an easy-to-read typeface. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.