Mohlo by se vám také líbit

Více informací o knize Guide to Modern Cookery

• Parametry knihy
• Anotace
• Oblíbené z jiného soudku

Nákupem získáte 295 bodů

Anotace knihy

The late nineteenth and early twentieth centuries witnessed a revolution in the eating habits of European households with disposable incomes. Central to the culinary history of the period is the innovative French chef Georges Auguste Escoffier (1846–1935). His cooking methods, combined with a modern approach to managing professional kitchen staff, contributed to the development of a fashionable culture of dining out, notably at London's Savoy and Carlton hotels. Escoffier's influence was such that he was urged to publish his methods and recipes. Reissued here in its English translation of 1907, this textbook on haute cuisine was first published in French in 1903. Beginning with the fundamental elements of cooking, Escoffier gives nearly 3,000 descriptions and recipes, ranging from sauces and marinades to jams and jellies. Intended for the instruction of aspiring chefs, this monumental work remains a core text at cookery schools to this day.

Parametry knihy

Zařazení knihy Knihy v angličtině Technology, engineering, agriculture Other technologies & applied sciences Other vocational technologies & trades

• Plný název: Guide to Modern Cookery
• Autor: Auguste Escoffier
• Jazyk: Angličtina
• Vazba: Brožovaná
• Počet stran: 902
• EAN: 9781108063500
• ISBN: 1108063500
• ID: 02059484
• Nakladatelství: Cambridge University Press
• Hmotnost: 1540 g
• Rozměry: 175 × 245 × 54 mm
• Datum vydání: 06. June 2013

Oblíbené z jiného soudku

---

---

---