Description

Georges Auguste Escoffier (18461935) 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.

A Guide to Modern Cookery

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A Paperback by Auguste Escoffier

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    View other formats and editions of A Guide to Modern Cookery by Auguste Escoffier

    Publisher: Cambridge University Press
    Publication Date: 6/6/2013 12:00:00 AM
    ISBN13: 9781108063500, 978-1108063500
    ISBN10: 1108063500
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    Hotel, hospitality and catering trades

    Description

    Georges Auguste Escoffier (18461935) 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.

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