Collectibles: The Escoffier Cookbook: and Guide to the Fine Art of Cookery for Connoisseurs, Chefs, Epicures (3 available)
Escoffier - Le Guide Culinaire: the First Complete Translation Into English: the Complete Guide to the Art of modern Cookery
Dust jacket in very good condition. Later printing. Shelf and handling wear to cover and binding, with general signs of previous use. Previous owner name inked at outer edge text-block; Pages free of markings; Secure packaging for safe delivery.
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...
Escoffier - Le Guide Culinaire: the First Complete Translation Into English: the Complete Guide to the Art of modern Cookery
Dust jacket in acceptable condition. Shelf and handling wear to cover and binding, with general signs of previous use. The dust jacket has been placed in protective mylar for preservation. Foxing visible on top of text block. The binding suffers moderate loosening due to age and wear, but remains secure and in-tact. Secure packaging for safe delivery.
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...
Escoffier: The Complete Guide to the Art of Modern Cookery
Dust jacket in good condition. Shelf and handling wear to cover and binding, with general signs of previous use. DJ shows moderate edgewear and light soiling; Binding is sound; Previous owner name sticker on front free page; Secure packaging for safe delivery.
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...
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