Read A Guide to Modern Cookery - Part I

A Guide to Modern Cookery - Part I

G.A. Escoffier

4.9/5 (16757 ratings)

Description:This vintage book contains a guide to cookery, written with the aim of updating traditional methods of cooking in the light of contemporary culinary developments. Clear, concise, and full of detailed recipes, this text will be of considerable utility to the discerning cook, and shall also be of value to those with an interest in the history and development of cookery. A great addition to any culinary library, this text is not to be missed by discerning collectors of antiquarian literature of this ilk. The chapters of this book include: 'The Leading Warm Sauces', 'The Small Compound Sauces', 'Cold Sauces and Compound Butters', 'Savoury Jellies or Aspics', 'The Court-Bouillons and the Marinades', 'Elementary Preparations', 'The Various Garnishes for Soups', 'Garnishing Preparations for Relev�s and Entr�es', et cetera. This volume is being republished now with a specially commissioned new biography of the author.We have made it easy for you to find a PDF Ebooks without any digging. And by having access to our ebooks online or by storing it on your computer, you have convenient answers with A Guide to Modern Cookery - Part I. To get started finding A Guide to Modern Cookery - Part I, you are right to find our website which has a comprehensive collection of manuals listed.
Our library is the biggest of these that have literally hundreds of thousands of different products represented.

Pages: 685

Format: PDF, EPUB & Kindle Edition

Publisher: Foster Press

Release: 2013

ISBN: 1446545970

Description: This vintage book contains a guide to cookery, written with the aim of updating traditional methods of cooking in the light of contemporary culinary developments. Clear, concise, and full of detailed recipes, this text will be of considerable utility to the discerning cook, and shall also be of value to those with an interest in the history and development of cookery. A great addition to any culinary library, this text is not to be missed by discerning collectors of antiquarian literature of this ilk. The chapters of this book include: 'The Leading Warm Sauces', 'The Small Compound Sauces', 'Cold Sauces and Compound Butters', 'Savoury Jellies or Aspics', 'The Court-Bouillons and the Marinades', 'Elementary Preparations', 'The Various Garnishes for Soups', 'Garnishing Preparations for Relev�s and Entr�es', et cetera. This volume is being republished now with a specially commissioned new biography of the author.We have made it easy for you to find a PDF Ebooks without any digging. And by having access to our ebooks online or by storing it on your computer, you have convenient answers with A Guide to Modern Cookery - Part I. To get started finding A Guide to Modern Cookery - Part I, you are right to find our website which has a comprehensive collection of manuals listed.
Our library is the biggest of these that have literally hundreds of thousands of different products represented.

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A Guide to Modern Cookery - Part I

A Guide to Modern Cookery - Part I

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