Escoffier

This book does not go into the minute details of preparation, but offers to those who practice the art of cookery - whether they be professionals chefs or managers, gourments or students - invaluable guidelines culled from more than fifty years experience. This translation supercedes A Guide to Modern Cookery, the English version first published in 1907 it contained a fair percentage of Escoffiers recipes, but was not, unlike The Complete Guide to the Art of Modern Cookery, the comprehensive collection which contains some 2000 additional recipes. Great care had been taken to use the original metric measurements and to give accurate