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Lädt ... Ma Cuisinevon Auguste Escoffier
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Melde dich bei LibraryThing an um herauszufinden, ob du dieses Buch mögen würdest. Keine aktuelle Diskussion zu diesem Buch. A classic of 20th century French cuisine originally published in 1934 by Flammarion, with an excellent foreword by Andre Simon, and translated by none other than Oscar Wilde's son, Vyvyan Holland. ( ) Zeige 2 von 2 keine Rezensionen | Rezension hinzufügen
Renowned as one of the great chefs of all time, Auguste Escoffier perfected his craft in the classic French tradition culinaire. In his culinary guide Escoffier the 'king of chefs and chef of kings' has left his most complete and longstanding legace, providing the home cook with the chance to benefit from a lifetime's commitment to the art of modern cookery. 'Ma Cuisine' contains more than 2000 timeless recipes, which he continually added to and revised to meet the needs of his new readers. The extent of Escoffier's love for his work is shown in the enormous scope covered in this book, from the most basic sauce to Escoffier classics such as Baked Eggs Mirabeau, Dover Sole Deauville, Beef Tenderloin Saint-Germain, Peaches Cardinal and Violet Souffle. There is something here to tempt everybody, and menu ideas for occasions ranging from gourmet dinner parties to informal garden parties. Keine Bibliotheksbeschreibungen gefunden. |
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Google Books — Lädt ... GenresMelvil Decimal System (DDC)641.5944Technology Home and family management Food And Drink Cooking, cookbooks Cooking characteristic of specific geographic environments, ethnic cooking Europe FranceKlassifikation der Library of Congress [LCC] (USA)BewertungDurchschnitt:
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