Escoffier's basic elements of fine cookery : including sauces and garnishes /

Escoffier's basic elements of fine cookery : including sauces and garnishes /

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Bibliographic Details
Author / Creator:	Escoffier, A. (Auguste), 1846-1935.
Uniform title:	Guide culinaire. English. Selections
Imprint:	New York : Crescent Books, [1966?] ©1941.
Description:	x, 149 pages : illustrations ; 21 cm
Language:	English
Series:	Alma S. Lach Culinary Library
Subject:	Cooking, French. Cooking. Sauces. Cooking Cooking Cooking, French Cookbooks Cookbooks.
Format:	Print Book
Local Note:	University of Chicago Library's copy is from the Culinary Library of Alma S. Lach, Gift of Sandra Lach Arlinghaus and William C. Arlinghaus.
URL for this record:	http://pi.lib.uchicago.edu/1001/cat/bib/13494741

Hidden Bibliographic Details
Varying Form of Title:	Basic elements of fine cookery
Other authors / contributors:	Alma S. Lach Culinary Library.
Provenance:	Copy 1. Binding: Includes dust-jacket.
Notes:	Taken from the Escoffier Cook book, the American translation of Guide culinaire.

Special Collections, Rare Books

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Holdings details from Special Collections, Rare Books
Call Number:	TX719.E8213 1966
c.1	Available Loan period: Special Collections Reading Room use only Request from SCRC Need help? - Ask SCRC or Request Scans