The Escoffier Cookbook and Guide to the Fine Art of Cookery

The Escoffier Cookbook and Guide to the Fine Art of Cookery, regarded as a suitable companion to the Larousse Gastronomique, provides a "how-to" method of techniques that aid in the improvement of cooking. The Escoffier Cookbook and Guide to the Fine Art of Cookery is here to teach you the steps for perfecting dishes. It is aimed at those who have already mastered their way around basic and not-so-basic cooking.

Classic cookbooks include recipes, quantities, and ingredients for preparing a specific dish. The Escoffier Cookbook and Guide to the Fine Art of Cookery, on the other hand, aims to improve your technique, making it a must-have for professionals. It was first published in 1903 and contains over 2,500 short recipes as well as summarized, comprehensive, and understandable content aimed at propelling you from good to great.

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