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Escoffier's basic elements of fine cookery, including sauces and garnishesEscoffier's basic elements of fine cookery, including sauces and garnishes

Escoffier's basic elements of fine cookery, including sauces and garnishes1941

Auguste Escoffier

Details

First published
1941
OL Work ID
OL3279072W

Subjects

Cookery, FrenchFrench CookingFrench CookeryCooking

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Open Library
Book data from Open Library. Cover images courtesy of Open Library.