Escoffier LE GUIDE CULINAIRE Guide to Modern French Cooking Cracknell Kaufman

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Title: Escoffier : Le Guide Culinaire. The first complete translation into English by H.L. Cracknell and R.J. Kaufman. Escoffier was personally involved with each new French edition of his work until 1921, when the fourth edition appeared; altering and improving it over the years in line with his ideas of modification and adaptation.

44.41 GBP