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A Guide to Modern Cookery (Paperback)
Loot Price: R2,769
Discovery Miles 27 690
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A Guide to Modern Cookery (Paperback)
Series: Cambridge Library Collection - European History
Expected to ship within 10 - 15 working days
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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.
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