Publisher Marketing: "The Culinary Guide" by Auguste Escoffie r is a pillar of French cuisine and a must-have for chefs around the world. Originally published in 1903, this book offers more than 5,000 recipes, making it an exhaustive and valuable work for any gastronomy enthusiast. Escoffier presents culinary techniques and methods that are the basis of modern haute cuisine, with particular attention to simplicity, elegance and precision.

Format: Paperback | Pages: 408 | Publication Date: 2024-01-09