A Guide to Modern Cookery Part II is popular PDF and ePub book, written by G. A. Escoffier in 2013-01-04, it is a fantastic choice for those who relish reading online the Cooking genre. Let's immerse ourselves in this engaging Cooking book by exploring the summary and details provided below. Remember, A Guide to Modern Cookery Part II can be Read Online from any device for your convenience.
A Guide to Modern Cookery Part II Book PDF Summary
This vintage book contains the second part of to G. A. Escoffier's 'Guide to Modern Cookery'. This guide contains a wealth of useful and practicable information on the preparation and cooking of a variety of different dishes, and will be of considerable utility to the discerning cooking enthusiast. The chapters of this book include: Relevés and Entrées, Poultry and Game, Roasts and Salads, Vegetables and Farinaceous Products, Savouries, Entremets, Ices and Sherberts, Drinks and Refreshments, and Fruit-Stews and Jams. A worthy addition to any collection of gastronomical literature, this vintage cookbook is not to be missed by the discerning collector. We are republishing this book now in an affordable, modern edition, complete with a specially commissioned new biography of the author.
Detail Book of A Guide to Modern Cookery Part II PDF
- Author : G. A. Escoffier
- Release : 04 January 2013
- Publisher : Read Books Ltd
- ISBN : 9781447487111
- Genre : Cooking
- Total Page : 535 pages
- Language : English
- PDF File Size : 14,7 Mb
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