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.

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