Items related to A Guide to Modern Cookery (Cambridge Library Collection...
Synopsis
The late nineteenth and early twentieth centuries witnessed a revolution in the eating habits of European households with disposable incomes. Central to the culinary history of the period is the innovative French chef Georges Auguste Escoffier (1846–1935). His cooking methods, combined with a modern approach to managing professional kitchen staff, contributed to the development of a fashionable culture of dining out, notably at London's Savoy and Carlton hotels. Escoffier's influence was such that he was urged to publish his methods and recipes. Reissued here in its English translation of 1907, this textbook on haute cuisine was first published in French in 1903. Beginning with the fundamental elements of cooking, Escoffier gives nearly 3,000 descriptions and recipes, ranging from sauces and marinades to jams and jellies. Intended for the instruction of aspiring chefs, this monumental work remains a core text at cookery schools to this day.
"synopsis" may belong to another edition of this title.
Book Description
Georges Auguste Escoffier (1846-1935) distinguished himself as an innovative and imaginative chef in the late nineteenth and early twentieth centuries, notably in London's Savoy and Carlton hotels. Reissued here in its 1907 English translation, his influential textbook on haute cuisine was first published in French in 1903.
"About this title" may belong to another edition of this title.
Search results for A Guide to Modern Cookery (Cambridge Library Collection...
Seller Image
Guide to Modern Cookery
Published by
Cambridge University Press, 2013
ISBN 10: 1108063500
ISBN 13: 9781108063500
Used
Softcover
Seller: GreatBookPrices, Columbia, MD, U.S.A.
Seller rating 5 out of 5 stars
Condition: As New. Unread book in perfect condition. Seller Inventory # 19506581
Quantity: Over 20 available
Seller Image
Guide to Modern Cookery
Published by
Cambridge University Press, 2013
ISBN 10: 1108063500
ISBN 13: 9781108063500
New
Softcover
Seller: GreatBookPrices, Columbia, MD, U.S.A.
Seller rating 5 out of 5 stars
Condition: New. Seller Inventory # 19506581-n
Quantity: Over 20 available
Stock Image
A Guide to Modern Cookery (Cambridge Library Collection - European History)
Published by
Cambridge University Press, 2013
ISBN 10: 1108063500
ISBN 13: 9781108063500
New
Softcover
Seller: Ria Christie Collections, Uxbridge, United Kingdom
Seller rating 5 out of 5 stars
Condition: New. In. Seller Inventory # ria9781108063500_new
Quantity: Over 20 available
Stock Image
A Guide to Modern Cookery (Cambridge Library Collection - European History)
Published by
Cambridge University Press, 2013
ISBN 10: 1108063500
ISBN 13: 9781108063500
New
Softcover
Seller: Best Price, Torrance, CA, U.S.A.
Seller rating 5 out of 5 stars
Condition: New. SUPER FAST SHIPPING. Seller Inventory # 9781108063500
Quantity: 2 available
Seller Image
Guide to Modern Cookery
Published by
Cambridge University Press, 2013
ISBN 10: 1108063500
ISBN 13: 9781108063500
New
Softcover
Seller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
Condition: New. Seller Inventory # 19506581-n
Quantity: Over 20 available
Stock Image
A Guide to Modern Cookery (Cambridge Library Collection - European History)
Published by
Cambridge University Press, 2013
ISBN 10: 1108063500
ISBN 13: 9781108063500
New
Softcover
Seller: Lucky's Textbooks, Dallas, TX, U.S.A.
Seller rating 5 out of 5 stars
Condition: New. Seller Inventory # ABLIING23Mar2317530280383
Quantity: Over 20 available
Seller Image
Guide to Modern Cookery
Published by
Cambridge University Press, 2013
ISBN 10: 1108063500
ISBN 13: 9781108063500
Used
Softcover
Seller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
Condition: As New. Unread book in perfect condition. Seller Inventory # 19506581
Quantity: Over 20 available
Stock Image
A Guide to Modern Cookery
Published by
Cambridge University Press, 2013
ISBN 10: 1108063500
ISBN 13: 9781108063500
New
Paperback
Seller: Revaluation Books, Exeter, United Kingdom
Seller rating 5 out of 5 stars
Paperback. Condition: Brand New. reprint edition. 902 pages. 9.75x6.75x2.00 inches. In Stock. This item is printed on demand. Seller Inventory # __1108063500
Quantity: 1 available
Stock Image
A Guide to Modern Cookery (Paperback)
Published by
Cambridge University Press, Cambridge, 2013
ISBN 10: 1108063500
ISBN 13: 9781108063500
New
Paperback
Seller: AussieBookSeller, Truganina, VIC, Australia
Seller rating 5 out of 5 stars
Paperback. Condition: new. Paperback. The late nineteenth and early twentieth centuries witnessed a revolution in the eating habits of European households with disposable incomes. Central to the culinary history of the period is the innovative French chef Georges Auguste Escoffier (18461935). His cooking methods, combined with a modern approach to managing professional kitchen staff, contributed to the development of a fashionable culture of dining out, notably at London's Savoy and Carlton hotels. Escoffier's influence was such that he was urged to publish his methods and recipes. Reissued here in its English translation of 1907, this textbook on haute cuisine was first published in French in 1903. Beginning with the fundamental elements of cooking, Escoffier gives nearly 3,000 descriptions and recipes, ranging from sauces and marinades to jams and jellies. Intended for the instruction of aspiring chefs, this monumental work remains a core text at cookery schools to this day. Georges Auguste Escoffier (18461935) distinguished himself as an innovative and imaginative chef in the late nineteenth and early twentieth centuries, notably in London's Savoy and Carlton hotels. Reissued here in its 1907 English translation, his influential textbook on haute cuisine was first published in French in 1903. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability. Seller Inventory # 9781108063500
Quantity: 1 available
Stock Image
A Guide to Modern Cookery (Paperback)
Published by
Cambridge University Press, Cambridge, 2013
ISBN 10: 1108063500
ISBN 13: 9781108063500
New
Paperback
Seller: Grand Eagle Retail, Mason, OH, U.S.A.
Seller rating 5 out of 5 stars
Paperback. Condition: new. Paperback. The late nineteenth and early twentieth centuries witnessed a revolution in the eating habits of European households with disposable incomes. Central to the culinary history of the period is the innovative French chef Georges Auguste Escoffier (18461935). His cooking methods, combined with a modern approach to managing professional kitchen staff, contributed to the development of a fashionable culture of dining out, notably at London's Savoy and Carlton hotels. Escoffier's influence was such that he was urged to publish his methods and recipes. Reissued here in its English translation of 1907, this textbook on haute cuisine was first published in French in 1903. Beginning with the fundamental elements of cooking, Escoffier gives nearly 3,000 descriptions and recipes, ranging from sauces and marinades to jams and jellies. Intended for the instruction of aspiring chefs, this monumental work remains a core text at cookery schools to this day. Georges Auguste Escoffier (18461935) distinguished himself as an innovative and imaginative chef in the late nineteenth and early twentieth centuries, notably in London's Savoy and Carlton hotels. Reissued here in its 1907 English translation, his influential textbook on haute cuisine was first published in French in 1903. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Seller Inventory # 9781108063500
Quantity: 1 available