Name: A Guide to Modern Cookery
Price: 1080.95 DKK
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Author: Auguste Escoffier
ISBN: 9781108063500

A Guide to Modern Cookery af Auguste Escoffier

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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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Sprog:
Engelsk

ISBN:
9781108063500

Forlag:
Cambridge University Press

Indbinding:
Paperback

Sideantal:
902

Udgivet:
6. juni 2013

Størrelse:
245x175x54 mm.

Vægt:
1540 g.

Leveringstid: 8-11 hverdage.
Forventet levering: 3. december 2024

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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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