"August Escoffier's reflection on a lifetime in kitchens, is available in paperback...If...serious about French food, cooking technique, garnishes or simply rea

He was the "King of Chefs and Chef of Kings," doyen of haute cuisine, one of the founders of London's famed Savoy Hotel, and probably the greatest cook of all t

An American translation of the definitive Guide Culinaire, the Escoffier Cookbook includes weights, measurements, quantities, and terms according to American us

Since its first publication in France in 1969, Fernand Point's 'Ma Gastronomie' has taken its place among the true classics of French gastronomy. It is as celeb

Complete digitally restored reprint (facsimile) of the original edition of 1907 with excellent resolution and outstanding readability. For print technical reaso