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Escoffier : The Complete Guide to the Art of Modern Cookery by R. J. Kaufmann...
US $19.95
ApproximatelyRM 84.65
or Best Offer
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 $6.72 (approx RM 28.51) USPS Media MailTM.
Located in: Leland, North Carolina, United States
Delivery:
Estimated between Mon, 4 Aug and Sat, 9 Aug to 94104
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:336097309673
Item specifics
- Condition
- Literary Movement
- Modernism
- ISBN
- 9780471290162
About this product
Product Identifiers
Publisher
Wiley & Sons, Incorporated, John
ISBN-10
0471290165
ISBN-13
9780471290162
eBay Product ID (ePID)
752406
Product Key Features
Original Language
French
Edition
4
Book Title
Escoffier : the Complete Guide to the Art of Modern Cookery
Number of Pages
646 Pages
Language
English
Publication Year
1983
Topic
Regional & Ethnic / French, General
Genre
Cooking
Format
Hardcover
Dimensions
Item Height
1.7 in
Item Weight
52.1 Oz
Item Length
10 in
Item Width
7.8 in
Additional Product Features
Intended Audience
Trade
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. Glossary. Menus. Index.
Synopsis
Presented for the first time to the English-speaking public, here is the entire translation of Auguste Escoffier's masterpiece Le Guide Culinaire . Its basic principles are as valid today as when it was first published in 1903. It offers those who practice the art of cookery-whether they be professional chefs or managers, housewives, gourmets or students of haute cuisine-invaluable guidelines culled from more than fifty years' experience.
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