The complete guide to the art of modern cookery : the first translation into English in its entirety of Le guide culinaire /
Unlike a recipe book which leads the cook step by step, this work provides guidelines, ideas and techniques for the preparation and presentation of various foods.
Enregistré dans:
| Auteur principal: | |
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| Autres auteurs: | , |
| Format: | Livre |
| Langue: | English |
| Publié: |
New York :
Wiley,
2001, ©1979.
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| Collection: | SoFAB Culinary Collection.
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| Sujets: |
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| 040 | |a LNC |b eng |c LNC |d OCLCO |d OCLCF |d OCLCQ |d OCLCO | ||
| 082 | 0 | 4 | |a 641.5944 |b E74e 1979 |
| 082 | 1 | 4 | |a 641.5944 |b E74e 1979 |
| 082 | 0 | 4 | |a 641.5 |2 21 |
| 100 | 1 | |a Escoffier, A. |q (Auguste), |d 1846-1935. | |
| 240 | 1 | 0 | |a Guide culinaire. |l English |
| 245 | 1 | 4 | |a The complete guide to the art of modern cookery : |b the first translation into English in its entirety of Le guide culinaire / |c A. Escoffier ; translated by H.L. Cracknell and R.J. Kaufmann. |
| 264 | 1 | |a New York : |b Wiley, |c 2001, ©1979. | |
| 300 | |a xxvi, 646 pages ; |c 26 cm. | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a unmediated |b n |2 rdamedia | ||
| 338 | |a volume |b nc |2 rdacarrier | ||
| 490 | 1 | |a SoFAB Culinary Collection | |
| 500 | |a Translation of: Le Guide culinaire. | ||
| 500 | |a "Superseding A guide to modern cookery, first published in 1907." | ||
| 500 | |a Translation of the fourth edition of The Guide Culinaire. | ||
| 500 | |a Includes index. | ||
| 520 | |a Unlike a recipe book which leads the cook step by step, this work provides guidelines, ideas and techniques for the preparation and presentation of various foods. | ||
| 650 | 0 | |a Cooking, French. | |
| 700 | 1 | |a Cracknell, H. L. |q (Harry Louis), |d 1916- | |
| 700 | 1 | |a Kaufmann, R. J. | |
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| 830 | 0 | |a SoFAB Culinary Collection. | |
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