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LibriVox recording of A Guide to Modern Cookery (Le Guide Culinaire) Part I: Fundamental Elements by Auguste Escoffier. (Translated by James B. Herndon.) Read... LibriVox recording of A Guide to Modern Cookery (Le Guide Culinaire) Part I: Fundamental Elements by Auguste Escoffier. (Translated by James B. Herndon.) Read...

Georges Auguste Escoffier both in the form of a cookbook and a textbook on cooking. Escoffier's recipes, Le Guide Culinaire (1903) The metadata below describe the original scanning. Follow the All Files: HTTP link in the View the book box to the left to find XML files that contain more...

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>Cooking Books > French Cooking Books > The Escoffier Cookbook: and Guide to the Fine Art of Cookery for Connoisseurs, Chefs, Epicures Georges Auguste Escoffier's Le Guide culinaire (French pronunciation: An abridged English translation was published in 1907 as A Guide to Modern Cookery,

G.A. Escoffier Books List of books by author G.A. Escoffier

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A Guide to Modern Cookery Le Guide Culinaire Part I

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