Escoffier

📒Escoffier ✍ H. L. Cracknell

Escoffier Book PDF
✏Book Title : Escoffier
✏Author : H. L. Cracknell
✏Publisher : Wiley
✏Release Date : 2011-06-07
✏Pages : 646
✏ISBN : 047090027X
✏Available Language : English, Spanish, And French

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✏Escoffier Book Summary : 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 Escoffier's classic work. Translated from the 1921 Fourth Edition, this revision includes all-new Forewords by Heston Blumenthal, chef-owner of the Michelin three-star-rated Fat Duck restaurant, and Chef Tim Ryan, President of The Culinary Institute of America, along with Escoffier's original Forewords, a memoir of the great chef by his grandson Pierre, and more than 5,000 narrative recipes for all the staples of French cuisine. Includes more than 5,000 recipes in narrative form for everything from sauces, soups, garnishes, and hors d?oeuvres to fish, meats, poultry, and desserts Ideal for professional chefs, culinary students, serious home cooks, food history buffs, and unrepentant foodies The only unabridged English translation of Escoffier's original text, in a sleek, modern design For anyone who is serious about French food, modern cooking, or culinary history, Escoffier's Complete Guide to the Art of Modern Cookery is the ultimate guide and cookbook.

📒Escoffier ✍ Kenneth James

Escoffier Book PDF
✏Book Title : Escoffier
✏Author : Kenneth James
✏Publisher : A&C Black
✏Release Date : 2006-08-01
✏Pages : 319
✏ISBN : 1852855266
✏Available Language : English, Spanish, And French

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✏Escoffier Book Summary : The most famous chef of them all - bar none, including Jamie Oliver. It is hard to over empathise his importance to fine cuisine. We derive the word 'scoff' from his name of course.

📒The Escoffier Cook Book ✍ Auguste Escoffier

The Escoffier Cook Book Book PDF
✏Book Title : The Escoffier Cook Book
✏Author : Auguste Escoffier
✏Publisher : Clarkson Potter
✏Release Date : 1976
✏Pages : 923
✏ISBN : 9780517506622
✏Available Language : English, Spanish, And French

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✏The Escoffier Cook Book Book Summary : An American adaptation of a standard guide to the French culinary arts

📒Georges Auguste Escoffier ✍ Eugène Herbodeau

Georges Auguste Escoffier Book PDF
✏Book Title : Georges Auguste Escoffier
✏Author : Eugène Herbodeau
✏Publisher :
✏Release Date : 1955
✏Pages : 138
✏ISBN : UCSC:32106002758073
✏Available Language : English, Spanish, And French

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✏Georges Auguste Escoffier Book Summary :

📒Ritz And Escoffier ✍ Luke Barr

Ritz And Escoffier Book PDF
✏Book Title : Ritz and Escoffier
✏Author : Luke Barr
✏Publisher : Clarkson Potter
✏Release Date : 2018-04-03
✏Pages : 320
✏ISBN : 9780804186308
✏Available Language : English, Spanish, And French

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✏Ritz and Escoffier Book Summary : In a tale replete with scandal and opulence, Luke Barr, author of the New York Times bestselling Provence, 1970, transports readers to turn-of-the-century London and Paris to discover how celebrated hotelier César Ritz and famed chef Auguste Escoffier joined forces at the Savoy Hotel to spawn the modern luxury hotel and restaurant, where women and American Jews mingled with British high society, signaling a new social order and the rise of the middle class. In early August 1889, César Ritz, a Swiss hotelier highly regarded for his exquisite taste, found himself at the Savoy Hotel in London. He had come at the request of Richard D'Oyly Carte, the financier of Gilbert & Sullivan's comic operas, who had modernized theater and was now looking to create the world's best hotel. D'Oyly Carte soon seduced Ritz to move to London with his team, which included Auguste Escoffier, the chef de cuisine known for his elevated, original dishes. The result was a hotel and restaurant like no one had ever experienced, run in often mysterious and always extravagant ways--which created quite a scandal once exposed. Barr deftly re-creates the thrilling Belle Epoque era just before World War I, when British aristocracy was at its peak, women began dining out unaccompanied by men, and American nouveaux riches and gauche industrialists convened in London to show off their wealth. In their collaboration at the still celebrated Savoy Hotel, where they welcomed loyal and sometimes salacious clients, such as Oscar Wilde and Sarah Bernhardt, Escoffier created the modern kitchen brigade and codified French cuisine for the ages in his seminal Le Guide culinaire, which remains in print today, and Ritz, whose name continues to grace the finest hotels across the world, created the world's first luxury hotel. The pair also ruffled more than a few feathers in the process. Fine dining would never be the same--or more intriguing.

📒The Pot Thief Who Studied Escoffier ✍ J. Michael Orenduff

The Pot Thief Who Studied Escoffier Book PDF
✏Book Title : The Pot Thief Who Studied Escoffier
✏Author : J. Michael Orenduff
✏Publisher : Open Road Media
✏Release Date : 2014-01-28
✏Pages : 280
✏ISBN : 9781480458567
✏Available Language : English, Spanish, And French

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✏The Pot Thief Who Studied Escoffier Book Summary : The pot thief discovers that archaeology is not nearly as cutthroat as the restaurant business A treasure hunter, pottery dealer, and occasional manufacturer of imitation American Indian artifacts, Albuquerque’s Hubie Schuze knows quite a bit about throwing clay. But ancient Native American pottery is not really intended for dining, so he is puzzled when a restaurateur comes to him asking for dinner plates. The job sounds boring, but the fee does not: $25,000 for one hundred plates for a new Austrian restaurant in Santa Fe. The owner insists Hubie relocate to the area for the duration of the job in order to soak in the restaurant atmosphere as he works. Hubie has dealt with his fair share of grave robbers, museum burglars, and cold-blooded killers, but nothing could prepare him for the infighting that goes on behind a kitchen’s doors. When the cooks start croaking, the pot thief will have to move quickly to collect his fee, save the restaurant, and escape Santa Fe alive. The Pot Thief Who Studied Escoffier is the 4th book in the Pot Thief Mysteries, but you may enjoy reading the series in any order.

Escoffier A Guide To Modern Cookery Book PDF
✏Book Title : Escoffier a Guide to Modern Cookery
✏Author : Anonymous
✏Publisher : Independently Published
✏Release Date : 2020-07-21
✏Pages : 577
✏ISBN : 9798668160402
✏Available Language : English, Spanish, And French

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✏Escoffier a Guide to Modern Cookery Book Summary : This edition is the official culinary guide of Auguste Escoffier. At the origin of the simplification of menus and light cuisine, there is a man: Auguste Escoffier (1846-1935). First cook, appointed officer of the Legion of Honor for having been ambassador of French gastronomy throughout the world, he is the precursor of modern cuisine, and all today's chefs recognize what they owe to his artwork. The Culinary Guide remains the reference work for all cooks, whether they are novices or experienced, but it is also an incomparable source of tasty discoveries for the amateur. A practical reminder, it includes more than 5,000 recipes, from sauces to appetizers, desserts to pâtés and terrines, roasts to soups, not to mention desserts, compotes, jams and even sandwiches. It allows everyone to easily cook a multitude of dishes. Published here in its integral version, what was one of the great bestsellers of the 20th century reveals the intimate conviction of this master of gastronomy: cooking is and will never cease to be an art.

📒A Guide To Modern Cookery ✍ Auguste Escoffier

A Guide To Modern Cookery Book PDF
✏Book Title : A Guide to Modern Cookery
✏Author : Auguste Escoffier
✏Publisher : Cambridge University Press
✏Release Date : 2013-06-06
✏Pages : 902
✏ISBN : 9781108063500
✏Available Language : English, Spanish, And French

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✏A Guide to Modern Cookery Book Summary : Georges Auguste Escoffier (1846-1935) distinguished himself as an innovative and imaginative chef in the late nineteenth and early twentieth centuries, notably in London's Savoy and Carlton hotels. Reissued here in its 1907 English translation, his influential textbook on haute cuisine was first published in French in 1903.

Escoffier S Cook Book Of Desserts Sweets And Ices Book PDF
✏Book Title : Escoffier s Cook Book of Desserts Sweets and Ices
✏Author : Auguste Escoffier
✏Publisher :
✏Release Date : 1941
✏Pages : 144
✏ISBN : IND:39000003864662
✏Available Language : English, Spanish, And French

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✏Escoffier s Cook Book of Desserts Sweets and Ices Book Summary :

Escoffier S Basic Elements Of Fine Cookery Including Sauces And Garnishes Book PDF
✏Book Title : Escoffier s Basic Elements of Fine Cookery Including Sauces and Garnishes
✏Author : Auguste Escoffier
✏Publisher :
✏Release Date : 1941
✏Pages : 149
✏ISBN : LCCN:66022655
✏Available Language : English, Spanish, And French

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✏Escoffier s Basic Elements of Fine Cookery Including Sauces and Garnishes Book Summary :

Auguste Escoffier Memories Of My Life Book PDF
✏Book Title : Auguste Escoffier Memories of My Life
✏Author : Auguste Escoffier
✏Publisher : Van Nostrand Reinhold Company
✏Release Date : 1997
✏Pages : 252
✏ISBN : PSU:000026616544
✏Available Language : English, Spanish, And French

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✏Auguste Escoffier Memories of My Life Book Summary : Escoffier intersperses the stories of his life with descriptions of dishes, menus, presentations, and original recipes.

📒Escoffier ✍ Auguste Escoffier

Escoffier Book PDF
✏Book Title : Escoffier
✏Author : Auguste Escoffier
✏Publisher : Reprint Publishing
✏Release Date : 2015-10-27
✏Pages : 536
✏ISBN : 3959401116
✏Available Language : English, Spanish, And French

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✏Escoffier Book Summary : Complete digitally restored reprint (facsimile) of the original edition of 1907 with excellent resolution and outstanding readability. For print technical reasons, took place the division into two editions. Edition I is from chapter I to XVI with 534 pages and edition II is from chapter XVII to XXIII with 436 pages. Auguste Escoffier (born October 28, 1846, died February 12, 1935). He was a French chef and culinary writer who popularized and updated traditional French cooking methods. He is a legendary figure among chefs and gourmets, and was one of the most important leaders in the development of modern French cuisine. He codified the recipes for the five mother sauces. Auguste Escoffier published "Le Guide Culinaire," which is still used as a major reference work, both in the form of a cookbook and a textbook on cooking. Escoffier's recipes and techniques remain highly influential today, and have been adopted by chefs and restaurants not only in France, but also throughout the world.

📒The Illustrated Escoffier ✍ Auguste Escoffier

The Illustrated Escoffier Book PDF
✏Book Title : The Illustrated Escoffier
✏Author : Auguste Escoffier
✏Publisher :
✏Release Date : 1987
✏Pages : 192
✏ISBN : 0706428226
✏Available Language : English, Spanish, And French

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✏The Illustrated Escoffier Book Summary :

📒Le Guide Culinaire ✍ Auguste Escoffier

Le Guide Culinaire Book PDF
✏Book Title : Le Guide Culinaire
✏Author : Auguste Escoffier
✏Publisher : Smithmark Publishers
✏Release Date : 1979
✏Pages : 646
✏ISBN : PSU:000061786981
✏Available Language : English, Spanish, And French

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✏Le Guide Culinaire Book Summary :

📒Ma Cuisine ✍ Auguste Escoffier

Ma Cuisine Book PDF
✏Book Title : Ma Cuisine
✏Author : Auguste Escoffier
✏Publisher : Hamlyn (UK)
✏Release Date : 2000
✏Pages : 884
✏ISBN : 0600601048
✏Available Language : English, Spanish, And French

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✏Ma Cuisine Book Summary : "August Escoffier's reflection on a lifetime in kitchens, is available in paperback...If...serious about French food, cooking technique, garnishes or simply reading about the topic, this reference from a founder of London's Savoy Hotel, who has been called the greatest cook ever, could be a treasured gift. Translated into English, it includes U.S. measures and notes so if [you] decide to actually make Chaudfroid of Chicken or Acacia Blossom Fritters, there is nothing to stop [you]."--"Atlanta Journal."

Great Cooks And Their Recipes Book PDF
✏Book Title : Great Cooks and Their Recipes
✏Author : Anne Willan
✏Publisher : Pavilion Books, Limited
✏Release Date : 2000
✏Pages : 224
✏ISBN : 1862054371
✏Available Language : English, Spanish, And French

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✏Great Cooks and Their Recipes Book Summary : 'Anne Willan is one of an uncommon type these days a cookery writer whose recipes always work... She has researched her subject carefully. She places them in the context of their times, and discusses how their work makes an advance on what has gone before, or foreshadows future trends.' The Times Literary Supplement. 'This lavishly illustrated revised edition looks at some of food's most illustrious figures and some of the secrets of their success. The author's extensive understanding of culinary matters means that all the dishes she features appeal to contemporary tastes.' BBC Good Food. 'Culinary history, original creations and directions for amateur chefs are all fascinatingly described in the beautifully illustrated Great Cooks and their Recipes.' London Evening Standard. 'It's a fascinating work... It's not often you get a collection of very famous old names and such interesting facts.' The 50 Best Cookbooks The Independent

Escoffier The King Of Chefs Book PDF
✏Book Title : Escoffier the King of Chefs
✏Author : Ken James
✏Publisher :
✏Release Date : 2002
✏Pages :
✏ISBN : 1474210317
✏Available Language : English, Spanish, And French

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✏Escoffier the King of Chefs Book Summary :

📒The World Of Escoffier ✍ Timothy Shaw

The World Of Escoffier Book PDF
✏Book Title : The World of Escoffier
✏Author : Timothy Shaw
✏Publisher :
✏Release Date : 1994
✏Pages : 168
✏ISBN : UOM:39015050697070
✏Available Language : English, Spanish, And French

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✏The World of Escoffier Book Summary :

📒A Guide To Modern Cookery ✍ Herndon/Vehling Collection Fmo

A Guide To Modern Cookery Book PDF
✏Book Title : A Guide to Modern Cookery
✏Author : Herndon/Vehling Collection Fmo
✏Publisher : Franklin Classics Trade Press
✏Release Date : 2018-11-10
✏Pages : 904
✏ISBN : 0353094331
✏Available Language : English, Spanish, And French

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✏A Guide to Modern Cookery Book Summary : This work has been selected by scholars as being culturally important and is part of the knowledge base of civilization as we know it. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. To ensure a quality reading experience, this work has been proofread and republished using a format that seamlessly blends the original graphical elements with text in an easy-to-read typeface. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.

The Complete Guide To The Art Of Modern Cookery Book PDF
✏Book Title : The Complete Guide to the Art of Modern Cookery
✏Author : Auguste Escoffier
✏Publisher : Routledge
✏Release Date : 1979
✏Pages : 646
✏ISBN : 0750602880
✏Available Language : English, Spanish, And French

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✏The Complete Guide to the Art of Modern Cookery Book Summary : Described by Escoffier himself as 'a useful tool rather than just a recipe book' it is therefore a repository of all that is best in Classical French and International cookery and should be kept at hand and referred to constantly.' HCIMA Book Service This book does not go into the minute details of preparation, but offers to those who practice the art of cookery - whether they be professionals chefs or managers, gourments or students - invaluable guidelines culled from more than fifty years' experience. This translation supercedes A Guide to Modern Cookery, the English version first published in 1907; it contained a fair percentage of Escoffier's recipes, but was not, unlike The Complete Guide to the Art of Modern Cookery, the comprehensive collection which contains some 2000 additional recipes. Great care had been taken to use the original metric measurements and to give accurate conversions to Imoperial and American measurements in brackets. Auguste Escoffier is unquestionably one of the greatest cooks of all time Invaluable companion for both amateur and experienced cooks

Escoffier Book PDF
✏Book Title : Escoffier
✏Author :
✏Publisher : Wiley
✏Release Date : 1983-06-15
✏Pages : 646
✏ISBN : 0471290165
✏Available Language : English, Spanish, And French

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✏Escoffier Book Summary : Presented for the first time to the English-speaking public, here is the entire translation of Auguste Escoffier's masterpiece Le Guide Culinaire. Its basic principles are as valid today as when it was first published in 1903. It offers those who practice the art of cookery—whether they be professional chefs or managers, housewives, gourmets or students of haute cuisine—invaluable guidelines culled from more than fifty years' experience.

📒A Culinary Legacy From Escoffier To Today ✍ Karen Blumensaadt-Stoeckley

A Culinary Legacy From Escoffier To Today Book PDF
✏Book Title : A Culinary Legacy from Escoffier to Today
✏Author : Karen Blumensaadt-Stoeckley
✏Publisher :
✏Release Date : 2014-02-15
✏Pages : 167
✏ISBN : 1938905423
✏Available Language : English, Spanish, And French

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✏A Culinary Legacy from Escoffier to Today Book Summary : A Culinary Legacy from Escoffier to Today is far more than a cookbook. It offers the reader an entrance into the daily life of a small village in Provence, France through food and the interpretation of recipes over 100-years-old. The photos provide this journey with explicit depiction of not only many of the dishes, but of the lively activity of the markets and village life in a medieval French town. The book ties together the writings and work of a young Escoffier-trained chef of the late 1800's to the culinary endeavors of his granddaughter and a classical trained chef of Provence in the 21st century. The liveliness of the foods of Provence are brought to the table through recipes that can be accomplished by any cook who has even basic culinary knowledge and experience. Each recipe is offered in a step-by-step process and often alternate suggestions are given for ingredients and procedure. While the book offers recipes in every standard category of a normal cookbook, it does not repeat many of the typical recipes found in books on Provençal cuisine. The recipes are today's version of what a young chef created over one hundred years ago in kitchens along the Mediterranean Sea and later in elegant hotel kitchens of America. The authors offer their interpretations of the original journal, relying on their years of experience in the professional kitchen and injecting their own styles and techniques. Consideration to ingredients currently available and affordable to home cooks is paramount and often substitutions are suggested.

📒2 000 Favourite French Recipes ✍ Auguste Escoffier

2 000 Favourite French Recipes Book PDF
✏Book Title : 2 000 Favourite French Recipes
✏Author : Auguste Escoffier
✏Publisher :
✏Release Date : 1991
✏Pages : 884
✏ISBN : 1850516944
✏Available Language : English, Spanish, And French

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✏2 000 Favourite French Recipes Book Summary :

📒A Guide To Modern Cookery ✍ G. A. Escoffier

A Guide To Modern Cookery  Book PDF
✏Book Title : A Guide to Modern Cookery
✏Author : G. A. Escoffier
✏Publisher : Read Books Ltd
✏Release Date : 2013-04-16
✏Pages : 685
✏ISBN : 9781446545973
✏Available Language : English, Spanish, And French

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✏A Guide to Modern Cookery Book Summary : This vintage book contains a guide to cookery, written with the aim of updating traditional methods of cooking in the light of contemporary culinary developments. Clear, concise, and full of detailed recipes, this text will be of considerable utility to the discerning cook, and shall also be of value to those with an interest in the history and development of cookery. A great addition to any culinary library, this text is not to be missed by discerning collectors of antiquarian literature of this ilk. The chapters of this book include: 'The Leading Warm Sauces', 'The Small Compound Sauces', 'Cold Sauces and Compound Butters', 'Savoury Jellies or Aspics', 'The Court-Bouillons and the Marinades', 'Elementary Preparations', 'The Various Garnishes for Soups', 'Garnishing Preparations for Relevés and Entrées', et cetera. This volume is being republished now with a specially commissioned new biography of the author.

📒Escoffier S Menu ✍ D B Gilles

Escoffier S Menu Book PDF
✏Book Title : Escoffier s Menu
✏Author : D B Gilles
✏Publisher : Independently Published
✏Release Date : 2019-04-25
✏Pages : 310
✏ISBN : 1720195072
✏Available Language : English, Spanish, And French

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✏Escoffier s Menu Book Summary : A 7-course meal prepared only once in 1892 by legendary chef, Auguste Escoffier (considered the father of modern cooking) for a group of 19th century personalities including Mark Twain.Since then "The Escoffier Menu" has disappeared and become the obsession of wealthy gourmands, world class chefs, renowned eaters and Foodies the world over. Rumored to have been in the hands of early and mid-20th century celebrities like Charlie Chaplin, Charles de Gaulle, The Duchess of Windsor and Orson Welles, for the last 50 years no one knew where it was -- until now.Ry Carlino, an overweight Manhattan-based food writer (with aspirations of becoming the next restaurant reviewer for The New York Times), inadvertently meets the person who, unbeknownst to him, has the menu.So begins Ry's quest to find it. Doing so will crank up his faltering career. What he doesn't know is that there are people who desire the menu with such intensity and passion that they would kill to possess it.The person they're after is Ry.

📒All Manners Of Food ✍ Stephen Mennell

All Manners Of Food Book PDF
✏Book Title : All Manners of Food
✏Author : Stephen Mennell
✏Publisher : University of Illinois Press
✏Release Date : 1996
✏Pages : 397
✏ISBN : 0252064909
✏Available Language : English, Spanish, And French

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✏All Manners of Food Book Summary : So close geographically, how could France and England be so enormously far apart gastronomically? Not just in different recipes and ways of cooking, but in their underlying attitudes toward the enjoyment of eating and its place in social life. In a new afterword that draws the United States and other European countries into the food fight, Stephen Mennell also addresses the rise of Asian influence and "multicultural" cuisine. All Manners of Food debunks long-standing myths and provides a wealth of information. It is a sweeping look at how social and political development has helped to shape different culinary cultures. Food and almost everything to do with food - fasting and gluttony, cookbooks, women's magazines, chefs and cooks, types of foods, the influential difference between "court" and "country" food - are comprehensively explored and tastefully presented in a dish that will linger in the memory long after the plates have been cleared.

Exam Prep For Ritz And Escoffier Book PDF
✏Book Title : Exam Prep for Ritz and Escoffier
✏Author :
✏Publisher :
✏Release Date :
✏Pages :
✏ISBN :
✏Available Language : English, Spanish, And French

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✏Exam Prep for Ritz and Escoffier Book Summary :

📒Escoffiers Ma Cuisine ✍ Auguste Escoffier

Escoffiers Ma Cuisine Book PDF
✏Book Title : Escoffiers Ma Cuisine
✏Author : Auguste Escoffier
✏Publisher : Random House Value Pub
✏Release Date : 1986-07-01
✏Pages :
✏ISBN : 0517362384
✏Available Language : English, Spanish, And French

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✏Escoffiers Ma Cuisine Book Summary : The esteemed French chef provides a collection of recipes for a wide range of simple yet elegant meals with the average housewife in mind

A Guide To Modern Cookery Book PDF
✏Book Title : A Guide to Modern Cookery
✏Author : A Escoffier
✏Publisher :
✏Release Date : 2019-08-10
✏Pages : 898
✏ISBN : 9353809177
✏Available Language : English, Spanish, And French

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✏A Guide to Modern Cookery Book Summary : This book has been considered by academicians and scholars of great significance and value to literature. This forms a part of the knowledge base for future generations. We have represented this book in the same form as it was first published. Hence any marks seen are left intentionally to preserve its true nature.

📒A Guide To Modern Cookery ✍ G. A. Escoffier

A Guide To Modern Cookery  Book PDF
✏Book Title : A Guide to Modern Cookery
✏Author : G. A. Escoffier
✏Publisher : Read Books Ltd
✏Release Date : 2013-04-16
✏Pages : 524
✏ISBN : 9781447487111
✏Available Language : English, Spanish, And French

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✏A Guide to Modern Cookery Book Summary : This early work on cookery is both expensive and hard to find in its first edition. It details the recipes and techniques of making roasts, ices, fruit stews and much more. This is a fascinating work and is thoroughly recommended for anyone interested in the skills of cookery. Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork.