“Every crease is a story.”
by Auguste Escoffier, Christian Constant, Herndon/Vehling Collection fmo and Anonymous
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Bibliographic source: Open LibraryGuide culinaire is by Auguste Escoffier, Christian Constant, Herndon/Vehling Collection fmo, Anonymous. The catalogue records its first publication in 1903. A later edition may have a different publication date on its copyright page.
The catalogue records 902 pages for a representative edition. Pagination varies with the publisher, format, type size and translation, so check the edition you intend to read.
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Look for a copyEscoffier: le guide culinaire
John Wiley & Sons, 2011 / 646 pp.
ISBN 9780470900277
The Escoffier cook book: a guide to the fine art of cookery
Crown, 1989 / 923 pp.
ISBN 0517506629
Escoffier: The Complete Guide to the Art of Modern Cookery
Wiley, 1983 / 646 pp.
ISBN 9780471290162
A. Escoffier: Le Guide Culinaire The Complete Guide to the Art of Modern Cookery first translation into English in its entirety
Van Nostrand Reinhold, 1979 / Hardcover, 646 pp.
ISBN 9780831754785
The complete guide to the art of modern cookery: the first translation into English in its entirety of Le guide culinaire
Heinemann, 1979 / 646 pp.
ISBN 0434239011
The Escoffier cook book: a guide to the fine art of cookery
Crown, 1976 / 923 pp.
ISBN 0517506629
The Escoffier cook book: a guide to the fine art of cookery
Crown, 1969 / 923 pp.
ISBN 9780517506622
A guide to modern cookery
Heinemann, 1957
ISBN 0434239003
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