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Books like A guide to modern cookery by Auguste Escoffier


First publish date: 1907
Authors: Auguste Escoffier
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A guide to modern cookery by Auguste Escoffier

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Books similar to A guide to modern cookery (11 similar books)

On food and cooking by 12058739|Harold McGee book cover

📘 On food and cooking
 by Harold McGee

On Food and Cooking offers a definitive, science‑backed look at ingredients, techniques and the history of eating, with updated explanations and rich illustrations for chefs and home cooks alike.

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The Art of Fermentation by 7407323|Sandor Ellix Katz book cover

📘 The Art of Fermentation
 by Sandor Ellix Katz

The Art of Fermentation is a definitive guide that translates the science, history, and practical techniques of fermentation into clear, step‑by‑step instructions for beginners and experts alike.

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The flavor bible by 6995675|Karen Page book cover

📘 The flavor bible
 by Karen Page

The Flavor Bible is a definitive culinary reference that teaches chefs and home cooks how to season ingredients for maximum flavor, drawing on the expertise of leading chefs and offering thousands of ingredient pairings.

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Feasts of Provence by 7063340|Carrier, Robert book cover

📘 Feasts of Provence
 by Carrier, Robert


★★★★★★★★★★ 3.0 (1 rating)
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Escoffier's basic elements of fine cookery, including sauces and garnishes by 6992627|Auguste Escoffier book cover

📘 Escoffier's basic elements of fine cookery, including sauces and garnishes
 by Auguste Escoffier


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A few recipes by Mons. Escoffier, of the Carlton Hotel, London by 6992627|Auguste Escoffier book cover

📘 A few recipes by Mons. Escoffier, of the Carlton Hotel, London
 by Auguste Escoffier


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French country cooking by 6177416|Willan, Anne. book cover

📘 French country cooking
 by Willan, Anne.


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Perfect French country cooking by 6177416|Willan, Anne. book cover

📘 Perfect French country cooking
 by Willan, Anne.


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The complete guide to the art of modern cookery by 13730367|A. Escoffier book cover

📘 The complete guide to the art of modern cookery
 by A. Escoffier

"Presented for the first time to the English-speaking public, here is the entire translation of Auguste Escoffier's masterpiece Le Guide Culinaire. Its basic principles are as valid today as when it was first published in 1903. It offers those who practice the art of cookery--whether they be professional chefs or managers, housewives, gourmets or students of haute cuisine--invaluable guidelines culled from more than fifty years' experience."--Publisher's description.

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The Escoffier cook book by 6992627|Auguste Escoffier book cover

📘 The Escoffier cook book
 by Auguste Escoffier


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The New Professional Chef by 7028028|The Culinary Institute of America book cover

📘 The New Professional Chef
 by The Culinary Institute of America


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The Professional Chef by The Culinary Institute of America
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