Escoffier Complete Guide to Art of Modern Cookery Unabridged 5th Edition 2011
US $38.95US $38.95
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Escoffier Complete Guide to Art of Modern Cookery Unabridged 5th Edition 2011
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Condition:
“In good condition with light creasing to the dustjacket; all pages are clean and unmarked.”
Good
A book that has been read but is in good condition. Very minimal damage to the cover including scuff marks, but no holes or tears. The dust jacket for hard covers may not be included. Binding has minimal wear. The majority of pages are undamaged with minimal creasing or tearing, minimal pencil underlining of text, no highlighting of text, no writing in margins. No missing pages.
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US $4.86 (approx S$ 6.28) USPS First Class®.
Located in: Del Mar, California, United States
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Estimated between Tue, 30 Sep and Fri, 3 Oct to 94104
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30 days return. Seller pays for return shipping.
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eBay item number:157324541745
Item specifics
- Condition
- Good
- Seller Notes
- “In good condition with light creasing to the dustjacket; all pages are clean and unmarked.”
- Unit Type
- Unit
- Release Year
- 2011
- Book Title
- Escoffier: The Complete Guide to the Art of Modern Cookery
- Personalized
- No
- Features
- Dust Jacket
- Country/Region of Manufacture
- United States
- Unit Quantity
- 1
- ISBN
- 9780470900277
About this product
Product Identifiers
Publisher
Wiley & Sons, Incorporated, John
ISBN-10
047090027X
ISBN-13
9780470900277
eBay Product ID (ePID)
19038292003
Product Key Features
Number of Pages
646 Pages
Language
English
Publication Name
Escoffier : the Complete Guide to the Art of Modern Cookery
Subject
Regional & Ethnic / French, Methods / Professional
Publication Year
2011
Type
Textbook
Subject Area
Cooking
Format
Hardcover
Dimensions
Item Height
2 in
Item Weight
71.4 Oz
Item Length
9.9 in
Item Width
7.8 in
Additional Product Features
Edition Number
2
Intended Audience
College Audience
LCCN
2011-283826
Dewey Edition
22
Dewey Decimal
641.5
Table Of Content
Sauces Garnishes Soups Hors-D'oeuvre Eggs Fish Releves and Entrees of Butchers' 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
Synopsis
The culinary bible that first codified French cuisine--now in an updated English translation with Forewords from Chefs Heston Blumenthal and Tim Ryan When Georges Auguste Escoffier published the first edition of Le Guide Culinaire in 1903, it instantly became the must-have resource for understanding and preparing French cuisine. More than a century later, it remains the classic reference for professional chefs. This book is the only completely authentic, unabridged English translation of Escoffier's classic work. Translated from the 1921 Fourth Edition, this revision includes all-new Forewords by Heston Blumenthal, chef-owner of the Michelin three-star-rated Fat Duck restaurant, and Chef Tim Ryan, President of The Culinary Institute of America, along with Escoffier's original Forewords, a memoir of the great chef by his grandson Pierre, and more than 5,000 narrative recipes for all the staples of French cuisine. Includes more than 5,000 recipes in narrative form for everything from sauces, soups, garnishes, and hors d'oeuvres to fish, meats, poultry, and desserts Ideal for professional chefs, culinary students, serious home cooks, food history buffs, and unrepentant foodies The only unabridged English translation of Escoffier's original text, in a sleek, modern design For anyone who is serious about French food, modern cooking, or culinary history, Escoffier's Complete Guide to the Art of Modern Cookery is the ultimate guide and cookbook., The culinary bible that first codified French cuisine--now in an updated English translation with Forewords from Chefs Heston Blumenthal and Tim Ryan When Georges Auguste Escoffier published the first edition of Le Guide Culinaire in 1903, it instantly became the must-have resource for understanding and preparing French cuisine. More than a century later, it remains the classic reference for professional chefs. This book is the only completely authentic, unabridged English translation of Escoffier's classic work. Translated from the 1921 Fourth Edition, this revision includes all-new Forewords by Heston Blumenthal, chef-owner of the Michelin three-star-rated Fat Duck restaurant, and Chef Tim Ryan, President of The Culinary Institute of America, along with Escoffier's original Forewords, a memoir of the great chef by his grandson Pierre, and more than 5,000 narrative recipes for all the staples of French cuisine. Includes more than 5,000 recipes in narrative form for everything from sauces, soups, garnishes, and hors d?oeuvres to fish, meats, poultry, and desserts Ideal for professional chefs, culinary students, serious home cooks, food history buffs, and unrepentant foodies The only unabridged English translation of Escoffier's original text, in a sleek, modern design For anyone who is serious about French food, modern cooking, or culinary history, Escoffier's Complete Guide to the Art of Modern Cookery is the ultimate guide and cookbook.
LC Classification Number
TX719.E83213 2011
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