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Book 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.

Escoffier Le Guide Culinaire Revised Cookery

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    A Hardback by HL Cracknell

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      Book details

      Publisher John Wiley and Sons Ltd
      Published 8 August 2011
      ISBN-13 9780470900277
      978-0470900277
      ISBN-10 047090027X

      Description

      Book 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.

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