English
Paperback
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About The Book
Description
Author
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.
Piracy-free
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Details
ISBN 13
9781108063500
Publication Date
-06-06-2013
Pages
-902
Weight
-1426 grams
Dimensions
-170x244x45.26 mm
