Georges Auguste Escoffier (1846–1935) distinguished himself as an innovative and imaginative chef in the late nineteenth and early twentieth centuries, notably in London's Savoy and Carlton hotels. Reissued here in its 1907 English translation, his influential textbook on haute cuisine was first published in French in 1903.
Ik heb een vraag over het boek: ‘A Guide to Modern Cookery - Escoffier, Auguste’.
Vul het onderstaande formulier in.
We zullen zo spoedig mogelijk antwoorden.
