Le Repertoire de La Cuisine
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17th edition. Translated into English from the original french edition by E Brunet. Brown cloth-covered boards with gilt titles, in laminated wrapper (sunned to spine). Neat, crisp and clean. A basic reference to the cuisine of Escoffier, with 6,000 plus recipes and dishes, presenting the fundamentals elements of french cookery and explanation of terms. First published in 1914 this is a classic reference work for french cuisine.
