An edition of Escoffier's basic elements of fine cookery, including sauces and garnishes
(1941)
Escoffier's basic elements of fine cookery, including sauces and garnishes.
by Auguste Escoffier
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Cookery, French, French Cooking, French CookeryShowing 1 featured edition. View all 1 editions?
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Escoffier's basic elements of fine cookery, including sauces and garnishes.
1941, Crescent Books
in English
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Edition Notes
Taken from the Escoffier Cook book, the American translation of Guide culinaire.
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| October 4, 2020 | Edited by MARC Bot | import existing book |
| February 13, 2020 | Edited by MARC Bot | remove fake subjects |
| July 22, 2017 | Edited by Mek | adding subject: In library |
| July 31, 2014 | Edited by ImportBot | import new book |
| December 10, 2009 | Created by WorkBot | add works page |