A Guide to Modern Cookery

Supreme among the master chefs of his day, Escoffier had already established a dazzling reputation in Continental Europe when he was persuaded to come to London at the turn of this century. His name has since become a byword for all that is best in French cooking. This book explains basic techniques & terminology before giving details of 100s of recipes from many parts of the world. Easy to follow & comprehensive in its coverage, this classic cookery book is designed as much for the novice as for the experienced gourmet. It belongs in the kitchen of everyone who loves good food. 1994 reprint.