The culinary bible that first codified French cuisine--now in an updated English translation with Forewords from Chefs Heston Blumenthal and Tim Ryan When ...
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-ISBN-10:
047090027X
ISBN-13:
9780470900277
Publisher
Wiley
Dimensions
9.80 X 7.80 X 1.90 inches
Language
English
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. More than a century later, it remains the classic reference for professional chefs. This book is the only completely authentic, unabridged English translation of Escoffier's classic work.
Translated from the 1921 Fourth Edition, this revision includes all-new Forewords by Heston Blumenthal, chef-owner of the Michelin three-star-rated Fat Duck restaurant, and Chef Tim Ryan, President of The Culinary Institute of America, along with Escoffier's original Forewords, a memoir of the great chef by his grandson Pierre, and more than 5,000 narrative recipes for all the staples of French cuisine.
ISBN-10
:047090027X
ISBN-13
:9780470900277
Publisher
:Wiley
Publication date
: 07 Jun, 2011
Edition
:0002nd Edition (Revised)
Category
Sub-Category
Format
:Hardcover
Language
:English
Reading Level
: All
No. of Units
:1
Dimension
: 9.80 X 7.80 X 1.90 inches
Weight
:1.996 Kg
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