(Read free) A Guide to Modern Cookery (Cambridge Library Collection - European History)
♛ Auguste Escoffier ♛
| #9828784 in Books | Cambridge University Press | 2013-06-06 | Original language:English | PDF # 1 | 9.61 x1.77 x6.69l,3.10 | File Name: 1108063500 | 902 pages |
||11 of 12 people found the following review helpful.| Piece of digital junk|By Kanu Suguro|The kindle version of this classic book has tons of OCR errors, and no table of contents, making this reference book extremely difficult to use. (or useless, in my case)
Of course, the content is the classic Escoffier recipes for sauces, ways to prep material, recipes, etc. Just not being able to navigate effectively through w
The late nineteenth and early twentieth centuries witnessed a revolution in the eating habits of European households with disposable incomes. Central to the culinary history of the period is the innovative French chef Georges Auguste Escoffier (1846-1935). His cooking methods, combined with a modern approach to managing professional kitchen staff, contributed to the development of a fashionable culture of dining out, notably at London's Savoy and Carlton hotels. Escoffi...
[PDF.bs63] A Guide to Modern Cookery (Cambridge Library Collection - European History) Rating: 3.69 (544 Votes)
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You easily download any file type for your device.A Guide to Modern Cookery (Cambridge Library Collection - European History) | Auguste Escoffier. I have read it a couple of times and even shared with my family members. Really good. Couldnt put it down.
