Isbn: 9780470900277 - escoffier: the complete guide to the art of modern cookery, revised (23 risultati)

Condizione: good. Book is in good condition and has some writing, underlining, and or highlighting inside. Cover may have some cosmetic wear.

Hardcover. Condizione: Fair. No Jacket. Readable copy. Pages may have considerable notes/highlighting. ~ ThriftBooks: Read More, Spend Less.

Hardcover. Condizione: Good. No Jacket. Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less.

Hardback or Cased Book. Condizione: New. Escoffier: Le Guide Culinaire. Book.

Condizione: New.

Hardcover. Condizione: new. Hardcover. 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. * Includes more than 5,000 recipes in narrative form for everything from sauces, soups, garnishes, and hors d?oeuvres to fish, meats, poultry, and desserts * Ideal for professional chefs, culinary students, serious home cooks, food history buffs, and unrepentant foodies * The only unabridged English translation of Escoffier's original text, in a sleek, modern design For anyone who is serious about French food, modern cooking, or culinary history, Escoffier's Complete Guide to the Art of Modern Cookery is the ultimate guide and cookbook. 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. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.…

Condizione: New.

Hardcover. Condizione: Fine. Near Fine. 5th. (USA) 1st printing of the fifth edition. No markings, faint scuff mark to bottom edge of pages, otherwise Fine in Near Fine dust jacket with faint scuff mark to front panel. Boards, xvi, 646pp, index, no illus. This new edition is a treasure-trove of over 5000 recipes to guide chefs along the lines of classic French cuisine. Forewords by chef Heston Blumenthal and Dr. Tim Ryan, President of the Culinary Instititute of America. A heavy book. (4.0 JM HOQ 102/a4 Size: 4to - over 9¾" - 12".…

Hardcover. Condizione: New. Special order direct from the distributor.

Condizione: New. 2011. 2nd Revised ed. Hardcover. . . . . .

Condizione: New. 2011. 2nd Revised ed. Hardcover. . . . . . Books ship from the US and Ireland.

Hardcover. Condizione: Brand New. 2nd edition. 646 pages. 10.00x7.75x1.50 inches. In Stock.

Condizione: New. Brand new! Please provide a physical shipping address.

Condizione: New.

Hardcover. Condizione: Brand New. 2nd edition. 646 pages. 10.00x7.75x1.50 inches. In Stock.

Condizione: New. KlappentextrnrnGeorges Auguste Escoffier first published Le Guide Culinaire in 1903, and continued to expand and update the book himself through its fourth edition in 1921. Nearly a century later, the top reference to classic French cuisine ha.

Hardcover. Condizione: new. Hardcover. 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. * Includes more than 5,000 recipes in narrative form for everything from sauces, soups, garnishes, and hors d?oeuvres to fish, meats, poultry, and desserts * Ideal for professional chefs, culinary students, serious home cooks, food history buffs, and unrepentant foodies * The only unabridged English translation of Escoffier's original text, in a sleek, modern design For anyone who is serious about French food, modern cooking, or culinary history, Escoffier's Complete Guide to the Art of Modern Cookery is the ultimate guide and cookbook. 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. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.…

Hardcover. Condizione: new. Hardcover. 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. * Includes more than 5,000 recipes in narrative form for everything from sauces, soups, garnishes, and hors d?oeuvres to fish, meats, poultry, and desserts * Ideal for professional chefs, culinary students, serious home cooks, food history buffs, and unrepentant foodies * The only unabridged English translation of Escoffier's original text, in a sleek, modern design For anyone who is serious about French food, modern cooking, or culinary history, Escoffier's Complete Guide to the Art of Modern Cookery is the ultimate guide and cookbook. 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. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.…

Buch. Condizione: Neu. Neuware - 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. - Includes more than 5,000 recipes in narrative form for everything from sauces, soups, garnishes, and hors d oeuvres to fish, meats, poultry, and desserts - Ideal for professional chefs, culinary students, serious home cooks, food history buffs, and unrepentant foodies - The only unabridged English translation of Escoffier's original text, in a sleek, modern design For anyone who is serious about French food, modern cooking, or culinary history, Escoffier's Complete Guide to the Art of Modern Cookery is the ultimate guide and cookbook.…

Condizione: New.

Condizione: As New. Unread book in perfect condition.

Condizione: As New. Unread book in perfect condition.

Condizione: New.