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Author: Auguste Escoffier
Publisher:
ISBN: 9781729508619
Category :
Languages : en
Pages : 184
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Book Description
A Guide to Modern Cookery (Part 1 [Chapters 1-10] with FULL Preface, Glossary, & Index)
![A Guide to Modern Cookery (Part 1 [Chapters 1-10] with FULL Preface, Glossary, and Index) PDF](https://books.google.com/books/content/images/frontcover/i52svgEACAAJ?fife=w80-h100)
Author: Auguste Escoffier
Publisher:
ISBN: 9781729508619
Category :
Languages : en
Pages : 184
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Book Description
A Guide to Modern Cookery (Part 1 [Chapters 1-10] with FULL Preface, Glossary, & Index)
Author: G. A. Escoffier
Publisher: Read Books Ltd
ISBN: 1446545970
Category : Cooking
Languages : en
Pages : 303
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Book Description
This vintage book contains a guide to cookery, written with the aim of updating traditional methods of cooking in the light of contemporary culinary developments. Clear, concise, and full of detailed recipes, this text will be of considerable utility to the discerning cook, and shall also be of value to those with an interest in the history and development of cookery. A great addition to any culinary library, this text is not to be missed by discerning collectors of antiquarian literature of this ilk. The chapters of this book include: 'The Leading Warm Sauces', 'The Small Compound Sauces', 'Cold Sauces and Compound Butters', 'Savoury Jellies or Aspics', 'The Court-Bouillons and the Marinades', 'Elementary Preparations', 'The Various Garnishes for Soups', 'Garnishing Preparations for Relevés and Entrées', et cetera. This volume is being republished now with a specially commissioned new biography of the author.
Author: Albert John Walford
Publisher: Library Association Publishing (UK)
ISBN:
Category : Reference
Languages : en
Pages : 970
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Book Description
Cette bibliographie commentee touche tous les domaines du savoir humain, soit de l'Art a la Zoologie;elle signale les ouvrages les plus importants soit des bibliographies, des index, des encyclopedies, des dictionnaires, des guides, des revues etc dont le support ed'information est soit du papier, soit un cd-rom, soit une base de donnees en ligne directe, soit un microforme ect. L'objectif du guide Walford est de devenir La source d'information sur tout type de reference, nonobstant le support technique.
Author:
Publisher:
ISBN:
Category : Bibliography
Languages : en
Pages : 1776
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Book Description
Author:
Publisher:
ISBN:
Category : American literature
Languages : en
Pages : 650
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Author: Auguste Escoffier
Publisher:
ISBN: 9781462255795
Category :
Languages : en
Pages : 901
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Book Description
Hardcover reprint of the original 1907 edition - beautifully bound in brown cloth covers featuring titles stamped in gold, 8vo - 6x9". No adjustments have been made to the original text, giving readers the full antiquarian experience. For quality purposes, all text and images are printed as black and white. This item is printed on demand. Book Information: Escoffier, A. (Auguste). A Guide To Modern Cookery. Indiana: Repressed Publishing LLC, 2012. Original Publishing: Escoffier, A. (Auguste). A Guide To Modern Cookery, . London: W. Heinemann, 1907. Subject: Cookery, French
Author:
Publisher:
ISBN:
Category : Bibliography
Languages : en
Pages : 1488
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Book Description
Official organ of the book trade of the United Kingdom.
Author: William Shurtleff; Akiko Aoyagi
Publisher: Soyinfo Center
ISBN: 1928914837
Category : Soy proteins
Languages : en
Pages : 1669
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Book Description
The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographical index. 405 photographs and illustrations - mostly color. Free of charge in digital PDF format on Google Books.
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 1274
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Book Description
Author: John Henry Walsh
Publisher:
ISBN:
Category : Greyhounds
Languages : en
Pages : 459
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Book Description
