Joanne Rochon
5 books
*Non-fiction
587
Auguste Escoffier - Guide to Modern Cookery (Le Guide Culinaire) Part I: Fundamental Elements
Le Guide Culinaire can be regarded as the ‘Bible’ of modern cooking. It was Escoffier's attempt to codify and streamline the French restaurant food of the day. The original text was printed for the use of...
7 hours 10 minutes