Georges Auguste Escoffier first published "Le Guide Culinaire" in 1903, and continued to expand and update the book himself through its fourth edition in 1921. Nearly a century later, the top reference to classic French cuisine has been revised as an authentic, unabridged translation of the 1921 fourth edition, and includes more than 5,000 narrative recipes.
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Georges Auguste Escoffier first published "Le Guide Culinaire" in 1903, and continued to expand and update the book himself through its fourth edition in 1921. Nearly a century later, the top reference to classic French cuisine has been revised as an authentic, unabridged translation of the 1921 fourth edition, and includes more than 5,000 narrative recipes.
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Add this copy of Escoffier: The Complete Guide to the Art of Modern to cart. $52.36, new condition, Sold by Ingram Customer Returns Center rated 5.0 out of 5 stars, ships from NV, USA, published 2011 by Wiley.
