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A Guide to Modern Cookery - Part II.
     

A Guide to Modern Cookery - Part II.

by G. A. Escoffier,
 

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This early work on cookery is both expensive and hard to find in its first edition. It details the recipes and techniques of making roasts, ices, fruit stews and much more. This is a fascinating work and is thoroughly recommended for anyone interested in the skills of cookery. Many of the earliest books, particularly those dating back to the 1900s and before, are now

Overview

This early work on cookery is both expensive and hard to find in its first edition. It details the recipes and techniques of making roasts, ices, fruit stews and much more. This is a fascinating work and is thoroughly recommended for anyone interested in the skills of cookery. Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork.

Product Details

ISBN-13:
9781447487111
Publisher:
Read Books Ltd.
Publication date:
04/16/2013
Sold by:
Barnes & Noble
Format:
NOOK Book
Pages:
524
File size:
1 MB

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