- 698 pages
- English
- ePUB (mobile friendly)
- Available on iOS & Android
eBook - ePub
A Guide to Modern Cookery - Part II.
About this book
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.
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Information
Table of contents
- Cover
- Title
- Contents
- 15 RelevĂ©s and entrĂ©es of butcherâs meat
- 16 Relevés and entrées of poultry and game
- 17 Roasts and salads
- 18 Vegetables and farinaceous products
- 19 Savouries
- 20 Entremets (sweets)
- 21 Ices and sherbets
- 22 Drinks and refreshments
- 23 Fruit-stews and jams
- Glossary
- Menus
- Index
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Yes, you can access A Guide to Modern Cookery - Part II. by G. A. Escoffier in PDF and/or ePUB format, as well as other popular books in Art & Culinary Arts. We have over one million books available in our catalogue for you to explore.