Translated from the Original French Edition by Edouard Brunet (Chef to the Duke and Duchess of Roxburghe). This is the British delux Edition 1950. A wonderful cookery book inspired by & paying homage to the work of renowned Master Chef Auguste Escoffier, Introduction by Louis Saulnier and Edouard Brunet, dedicated to Auguste Escoffier. -The Menu. (Instructions & tips) -Index: A) Fonds de Cuisine - Fundamental Elements of Cookery. B)Garnitures et Sauces - Garnishes and Sauces. C) Hors-d'Oeuvres. D) Potages - Soups. E) Oeufs - Eggs. F) Poissons - Fish. G) Entrees, Releves, Entrees Volantes - Entrees of Abats, Poultry and Game. H) Entrees, Releves, Rotis - Releves and Entrees of Butcher's Meat. I) Salades - Salads. J) Legumes et Pates Alimenta
Louis Saulnier.
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