ESCOFIER COMPLETE GUIDE TO THE ART OF MODERN COOKERY

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cookbook, his first. It is a classic and still in print. Escoffier developed the recipes while working at the Savoy, Ritz and Carlton hotels from the late 1880s to the time of publication. The hotels and restaurants Escoffier worked in were on the cutting edge of modernity, doing away with many overwrought elements of the Victorian era while serving the elite of society
Author Elsevier BindingPaperback