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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      Book details

      Publisher Cambridge University Press
      Published 6 June 2013
      ISBN-13 9781108063500
      978-1108063500
      ISBN-10 1108063500
      Also in:
      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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