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fresh-out-of-the-oven celebration of everyone’s favourite sweet treat
smoky complexity of roasted salsas
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(*NEW ARRIVAL*) (French) Auguste Escoffier. Le Guide Culinaire: Aide-Memoire de Cuisine Pratique Savory Baking fresh-out-of-the-oven celebration of everyone’s favourite[iii] xii, 792 + [4] pp. Illus. with a few woodcuts and vignettes. Period half calf & marbled boards. First Edition. Paris: 1903. A very rare first edition of Escoffier's seminal work, Le Guide Culinaire. Auguste Escoffier was the first chef to establish military style ranks to professional kitchens, and is perhaps best known for his innovative recipes for classic French sauces. A set of suggested menus ends out the chapters. This copy includes the
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