The Escoffier’s Basic Elements Of Fine Cookery Including Sauces & Garnishes 1941

Description: Escoffier’s Basic Elements Of Fine Cookery Including Sauces & Garnishes 1941 Ripped pages front and back as shown.. otherwise clean and tight inside. Damage to dust jacket. Cover has marks stain.. see photos Sauces, butters, aspic jellies, elementary preparations, leading culinary operations (soups, braising, poaching, peeling, sautéing, roasting, grilling, ….) 5.5” x 8”. 149 pages

Price: 5 USD

Location: Yonkers, New York

End Time: 2025-01-11T13:14:48.000Z

Shipping Cost: 4.63 USD

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All returns accepted: ReturnsNotAccepted

Publication Year: 1941

Format: Hardcover

Language: English

Book Title: Escoffier’s Basic Elements Of Fine Cookery

Author: Auguste Escoffier

Publisher: Crescent

Genre: Cooking

Topic: Methods / Gourmet, Regional & Ethnic / French, Methods / General

Vintage: Yes

Number of Pages: 149