ISBN: 9780517506622 - the escoffier cookbook: and guide to the fine art of cookery for connoisseurs, chefs, epicures (48 risultati)

Condizione: Acceptable. DUST JACKET SHOWS SOME GENERAL WEAR, SUCH AS SCRATCHES, RUBBING AND DINGED EDGES. PAGES ARE YELLOWED. PREVIOUS OWNER'S NAME WRITTEN IN BOOK. hardcover 100% of proceeds go to charity! Acceptable reading copy with obvious signs of use, wear, and/or cosmetic issues. Item is complete and remains readable despite notable condition issues.…

Condizione: acceptable.

Hardcover. Condizione: Fair. 55th. With dust jacket. The item might be beaten up but readable. May contain markings or highlighting, as well as stains, bent corners, or any other major defect, but the text is not obscured in any way.

Hardback. Condizione: Good. The American translation of the monumental Guide Culinaire, Auguste Escoffier's indispensable guide to fine cooking originally published in 1903, with nearly 3,000 recipes for sauces, soups, roasts, desserts, and more In The Escoffier Cookbook, Auguste Escoffier, regarded as one of the greatest chefs of all time, presents 2,973 dishes, clearly and simply outlines the methods of preparation for each, and shows how to achieve perfection in delicious flavor. In Part I: The Fundamental Elements of Cooking, he explains the importance of flawless stocks and guides the reader through making them at home. He then moves on to the sauces--Espagnole, Velouté, Bechamel, Tomato, and Hollandaise--that form the foundation of French cooking. Next, Escoffier explores the Aspics and Jellies; the Court Bouillons (or short broths); Elementary Preparations (seasoning, condiments, garnishes, stuffings, and the like); and finally Leading Culinary Operations (braising, poaching, sauteing, roasting, grilling, frying, gratinating, and glazing, among others). In Part II: Recipes and Methods of Procedure, Escoffier offers nearly 3,000 recipes that show the incredible range of classic French cuisine. All the familiar standards are here--Coquilles Saint-Jacques, Crepes Suzette, Cassoulet, Charlotte Russe, Lobster Newburg, and Potatoes Dauphinoise, plus thousands of not-so-familiar standards. Featuring a comprehensive glossary and a collection of sample menus, The Escoffier Cookbook is an invaluable resource for connoisseurs, gourmets, and those who appreciate excellence in food preparation. Bon appétit.…

Hardback. Condizione: Good. The American translation of the monumental Guide Culinaire, Auguste Escoffier's indispensable guide to fine cooking originally published in 1903, with nearly 3,000 recipes for sauces, soups, roasts, desserts, and more In The Escoffier Cookbook, Auguste Escoffier, regarded as one of the greatest chefs of all time, presents 2,973 dishes, clearly and simply outlines the methods of preparation for each, and shows how to achieve perfection in delicious flavor. In Part I: The Fundamental Elements of Cooking, he explains the importance of flawless stocks and guides the reader through making them at home. He then moves on to the sauces--Espagnole, Velouté, Bechamel, Tomato, and Hollandaise--that form the foundation of French cooking. Next, Escoffier explores the Aspics and Jellies; the Court Bouillons (or short broths); Elementary Preparations (seasoning, condiments, garnishes, stuffings, and the like); and finally Leading Culinary Operations (braising, poaching, sauteing, roasting, grilling, frying, gratinating, and glazing, among others). In Part II: Recipes and Methods of Procedure, Escoffier offers nearly 3,000 recipes that show the incredible range of classic French cuisine. All the familiar standards are here--Coquilles Saint-Jacques, Crepes Suzette, Cassoulet, Charlotte Russe, Lobster Newburg, and Potatoes Dauphinoise, plus thousands of not-so-familiar standards. Featuring a comprehensive glossary and a collection of sample menus, The Escoffier Cookbook is an invaluable resource for connoisseurs, gourmets, and those who appreciate excellence in food preparation. Bon appétit.…

Hardcover. Condizione: Good. Condizione sovraccoperta: Good. ISBN Match : older edition with black jacket art. This book is in good condition; page edges tanning / foxing with age. Dustjacket does have some shelfwear scratching and edge wear. Inside pages have no writing. ; 158 X 55 X 236 millimeters; 923 pages.…

Hardcover. Condizione: Very Good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority.

Hardcover. Condizione: Very Good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority.

Hardcover. Condizione: Very Good. Condizione sovraccoperta: Near Fine. 57th hardcover printing. One inch X 1/2 inch chip on front pastedown and ffep is attached at that spot, with two small tears there on front flyleaf, pages tanning, else text clean, binding tight. ISBN as listed but with different dj than picture. Oversize book - extra shipping charges will apply, especially for international and priority orders as this will not fit into a flat rate envelope.…

Hardcover. Condizione: Good for Age. Condizione sovraccoperta: Good wt Protective Cover. This copy has some darkening with age, especially edges. Hinges and gutters are solid, little shadowing. Unclipped DJ in protective cover. Due to the thickness of the book, it may require additional shipping.

Hardcover. Condizione: Acceptable. This is a used book. It may contain highlighting/underlining and/or the book may show heavier signs of wear . It may also be ex-library or without dustjacket. This is a used book. It may contain highlighting/underlining and/or the book may show heavier signs of wear . It may also be ex-library or without dustjacket.…

Condizione: New.

Condizione: New.

Hardcover. Condizione: new. Hardcover. The American translation of the monumental Guide Culinaire, Auguste Escoffier's indispensable guide to fine cooking originally published in 1903, with nearly 3,000 recipes for sauces, soups, roasts, desserts, and moreIn The Escoffier Cookbook, Auguste Escoffier, regarded as one of the greatest chefs of all time, presents 2,973 dishes, clearly and simply outlines the methods of preparation for each, and shows how to achieve perfection in delicious flavor.In Part I: The Fundamental Elements of Cooking, he explains the importance of flawless stocks and guides the reader through making them at home. He then moves on to the sauces-Espagnole, Veloute, Bechamel, Tomato, and Hollandaise-that form the foundation of French cooking. Next, Escoffier explores the Aspics and Jellies; the Court Bouillons (or short broths); Elementary Preparations (seasoning, condiments, garnishes, stuffings, and the like); and finally Leading Culinary Operations (braising, poaching, sauteing, roasting, grilling, frying, gratinating, and glazing, among others).In Part II: Recipes and Methods of Procedure, Escoffier offers nearly 3,000 recipes that show the incredible range of classic French cuisine. All the familiar standards are here-Coquilles Saint-Jacques, Crepes Suzette, Cassoulet, Charlotte Russe, Lobster Newburg, and Potatoes Dauphinoise, plus thousands of not-so-familiar standards.Featuring a comprehensive glossary and a collection of sample menus, The Escoffier Cookbook is an invaluable resource for connoisseurs, gourmets, and those who appreciate excellence in food preparation. Bon appetit! An American adaptation of a standard guide to the French culinary arts. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.…

Condizione: As New. Unread book in perfect condition.

Condizione: As New. Unread copy in mint condition.

Condizione: New. Brand New! Not Overstocks or Low Quality Book Club Editions! Direct From the Publisher! We're not a giant, faceless warehouse organization! We're a small town bookstore that loves books and loves it's customers! Buy from Lakeside Books.

Condizione: New.

Hardback. Condizione: New.

Hardcover. Condizione: New.

Condizione: New. pp. 140.

hardcover. Condizione: As New. Hardcover and dust jacket. Good binding and cover. Clean, unmarked pages.

Condizione: New. Num Pages: 140 pages. BIC Classification: WBA; WBN. Category: (G) General (US: Trade). Dimension: 229 x 163 x 56. Weight in Grams: 1142. . 1969. Food & Wine. Hardcover. . . . .

Hardback. Condizione: Very Good. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.

Condizione: New. Num Pages: 140 pages. BIC Classification: WBA; WBN. Category: (G) General (US: Trade). Dimension: 229 x 163 x 56. Weight in Grams: 1142. . 1969. Food & Wine. Hardcover. . . . . Books ship from the US and Ireland.

Condizione: New. pp. 140.

HRD. Condizione: New. New Book. Shipped from UK. Established seller since 2000.

hardcover. Condizione: New. Brand new book, sourced directly from publisher. Dispatch time is 24-48 hours from our warehouse. Book will be sent in robust, secure packaging to ensure it reaches you securely.

Hardcover. Condizione: Fine. Condizione sovraccoperta: Very Good. Clean and tight and square with sharp corners. Appears unread/unopened. 31st Printing, 1973. 923 nice white pages. Yellow tint to the tiptops of the pages. The dust jacket has a little shelfwear with a closed tear at the bottom edge of the back panel. The jacket is in new mylar. This jacket has the black background with yellow and white lettering. Size: 8vo - over 7¾" - 9¾" tall. Cooking.…

Condizione: New.