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.
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| Main Author: | |
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| Other Authors: | , |
| Format: | Book |
| Language: | English |
| Published: |
New York :
Wiley,
2001, ©1979.
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| Series: | SoFAB Culinary Collection.
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| Subjects: |
| Summary: | 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. |
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| Item Description: | Translation of: Le Guide culinaire. "Superseding A guide to modern cookery, first published in 1907." Translation of the fourth edition of The Guide Culinaire. Includes index. |
| Physical Description: | xxvi, 646 pages ; 26 cm. |
| ISBN: | 9780471290162 0471290165 |