Escoffier's basic elements of fine cookery, including sauces and garnishes
0.0/ 5
0 ratings
About This Book
No description is currently available.
Track Your Reading
Sign in to save this book, track pages, log finished reads and rereads, and build your Reading Diary.
Sign InCookery, FrenchFrench CookingFrench CookeryCooking
The Swinging Light
Book Details
First Published
1941
Pages
149 pages
Rating
0.0 / 5
Ratings
0
Editions
1
Publisher
Crescent Books
Language
ENG
Status
Published
The People Behind The Book
Authors
You May Also Like
Recommended Books
Larousse gastronomique
1938
Montagné, Prosper, Prosper Montagu, Larousse Gastronomique, Larousse, Prosper Montagne & Dr.Gottschalk, Varios
