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Escoffier : The Complete Guide to the Art of Modern Cookery by R. J....
US $28.69
ApproximatelyRM 122.48
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Condition:
Very Good
A book that has been read but is in excellent condition. No obvious damage to the cover, with the dust jacket included for hard covers. No missing or damaged pages, no creases or tears, and no underlining/highlighting of text or writing in the margins. May be very minimal identifying marks on the inside cover. Very minimal wear and tear.
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Shipping:
US $5.97 (approx RM 25.49) USPS Media MailTM.
Located in: Leland, North Carolina, United States
Delivery:
Estimated between Wed, 6 Aug and Tue, 12 Aug
Returns:
No returns accepted.
Coverage:
Read item description or contact seller for details. See all detailsSee all details on coverage
(Not eligible for eBay purchase protection programmes)
Seller assumes all responsibility for this listing.
eBay item number:336097304211
Item specifics
- Condition
- ISBN
- 9780470900277
About this product
Product Identifiers
Publisher
Wiley & Sons, Incorporated, John
ISBN-10
047090027X
ISBN-13
9780470900277
eBay Product ID (ePID)
19038292003
Product Key Features
Number of Pages
646 Pages
Language
English
Publication Name
Escoffier : the Complete Guide to the Art of Modern Cookery
Subject
Regional & Ethnic / French, Methods / Professional
Publication Year
2011
Type
Textbook
Subject Area
Cooking
Format
Hardcover
Dimensions
Item Height
2 in
Item Weight
71.4 Oz
Item Length
9.9 in
Item Width
7.8 in
Additional Product Features
Edition Number
2
Intended Audience
College Audience
LCCN
2011-283826
Dewey Edition
22
Dewey Decimal
641.5
Table Of Content
Sauces Garnishes Soups Hors-D'oeuvre Eggs Fish Releves and Entrees of Butchers' Meat Releves and Entrees of Poultry Releves and Entrees of Game Composite Entrees Cold Preparations Roasts Vegetables and Farinaceous Products Sweets, Puddings and Desserts Ices Savouries Poached Fruits, Jams and Drinks
Synopsis
The culinary bible that first codified French cuisine--now in an updated English translation with Forewords from Chefs Heston Blumenthal and Tim Ryan When Georges Auguste Escoffier published the first edition of Le Guide Culinaire in 1903, it instantly became the must-have resource for understanding and preparing French cuisine. More than a century later, it remains the classic reference for professional chefs. This book is the only completely authentic, unabridged English translation of Escoffier's classic work. Translated from the 1921 Fourth Edition, this revision includes all-new Forewords by Heston Blumenthal, chef-owner of the Michelin three-star-rated Fat Duck restaurant, and Chef Tim Ryan, President of The Culinary Institute of America, along with Escoffier's original Forewords, a memoir of the great chef by his grandson Pierre, and more than 5,000 narrative recipes for all the staples of French cuisine. Includes more than 5,000 recipes in narrative form for everything from sauces, soups, garnishes, and hors d'oeuvres to fish, meats, poultry, and desserts Ideal for professional chefs, culinary students, serious home cooks, food history buffs, and unrepentant foodies The only unabridged English translation of Escoffier's original text, in a sleek, modern design For anyone who is serious about French food, modern cooking, or culinary history, Escoffier's Complete Guide to the Art of Modern Cookery is the ultimate guide and cookbook., The culinary bible that first codified French cuisine--now in an updated English translation with Forewords from Chefs Heston Blumenthal and Tim Ryan When Georges Auguste Escoffier published the first edition of Le Guide Culinaire in 1903, it instantly became the must-have resource for understanding and preparing French cuisine. More than a century later, it remains the classic reference for professional chefs. This book is the only completely authentic, unabridged English translation of Escoffier's classic work. Translated from the 1921 Fourth Edition, this revision includes all-new Forewords by Heston Blumenthal, chef-owner of the Michelin three-star-rated Fat Duck restaurant, and Chef Tim Ryan, President of The Culinary Institute of America, along with Escoffier's original Forewords, a memoir of the great chef by his grandson Pierre, and more than 5,000 narrative recipes for all the staples of French cuisine. Includes more than 5,000 recipes in narrative form for everything from sauces, soups, garnishes, and hors d?oeuvres to fish, meats, poultry, and desserts Ideal for professional chefs, culinary students, serious home cooks, food history buffs, and unrepentant foodies The only unabridged English translation of Escoffier's original text, in a sleek, modern design For anyone who is serious about French food, modern cooking, or culinary history, Escoffier's Complete Guide to the Art of Modern Cookery is the ultimate guide and cookbook.
LC Classification Number
TX719.E83213 2011
Item description from the seller
Seller feedback (179)
- m***t (818)- Feedback left by buyer.Past monthVerified purchaseoutstanding
- 1***m (911)- Feedback left by buyer.Past monthVerified purchaseLove it! Exactly as described! Packed with care and shipped very quickly! Thank you so much!!
- o***o (1137)- Feedback left by buyer.Past monthVerified purchasegreat seller..nice shoes..will buy again
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Seller feedback (179)
- m***t (818)- Feedback left by buyer.Past monthVerified purchaseoutstanding
- 1***m (911)- Feedback left by buyer.Past monthVerified purchaseLove it! Exactly as described! Packed with care and shipped very quickly! Thank you so much!!
- o***o (1137)- Feedback left by buyer.Past monthVerified purchasegreat seller..nice shoes..will buy again