"Described by "Escoffier" himself as 'a useful tool rather than just a recipe book' it is therefore a repository of all that is best in Classical French and International cookery and should be kept at hand and referred to constantly." - HCIMA Book Service. This book does not go into the minute details of preparation, but offers to those who practice the art of cookery - whether they be professionals chefs or managers, gourmets or students - invaluable guidelines culled from more than fifty years' experience. This ...

Escoffier: The Complete Guide to the Art of Modern Cookery 1979, Butterworth-Heinemann Ltd, Oxford

ISBN-13: 9780750602884

New edition