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© 2026 Bookis AS
English
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© 2026 Bookis AS
English
About the book
The culinary bible that first codified French cuisine now in an updated English translation with Forewords from Chefs Heston Blumenthal and Tim Ryan When Georges Auguste Escoffier published the first edition of Le Guide Culinaire in 1903, it instantly became the must-have resource for understanding and preparing French cuisine. More than a century later, it remains the classic reference for professional chefs. This book is the only completely authentic, unabridged English translation of Escoffi...Show more
Book details
ISBN
9780470900277
Publisher
John Wiley Sons Ltd
Published year
2011
Language
English
Original title
Le Guide Culinaire
Format
Hardcover
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