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

Name: Escoffier's basic elements of fine cookery, including sauces and garnishes
Author: Auguste Escoffier

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

First publish date: 1941

Authors: Auguste Escoffier

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Books similar to Escoffier's basic elements of fine cookery, including sauces and garnishes (10 similar books)

📘 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 Carrier, Robert

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

by Auguste Escoffier

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📘 The French Laundry cookbook

by Thomas Keller

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📘 French country cooking

by Willan, Anne.

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📘 Perfect French country cooking

by Willan, Anne.

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📘 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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📘 Escoffier

by Auguste Escoffier

Offers a reference for modern French cuisine with over five thousand brief recipes, including appetizers, meats, vegetables, desserts, and drinks.

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📘 A guide to modern cookery

by Auguste Escoffier

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📘 The Escoffier cook book

by Auguste Escoffier

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Some Other Similar Books

The Professional Chef by The Culinary Institute of America
Modernist Cuisine: The Art and Science of Cooking by Nathan Myhrvold, Chris Young, Maxime Bilet
The Art of French Pastry by Jacques Pépin
On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee
The Elements of Taste by Simon Hopkinson
Essentials of Classic Italian Cooking by Marcella Hazan
Baking and Pastry: Mastering the Art and Science by The Culinary Institute of America

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