The Escoffier Cookbook

and Guide to the Fine Art of Cookery for Connoisseurs, Chefs, Epicures

By Auguste Escoffier
(Clarkson Potter, Hardcover, 9780517506622, 944pp.)

Publication Date: November 13, 1941

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An American translation of the definitive Guide Culinaire, the Escoffier Cookbook includes weights, measurements, quantities, and terms according to American usage. Features 2,973 recipes.

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