Escoffier's Basic Elements, 1941

---

It the long version seems a bit much, you might try Escoffier's Basic Elements of Fine Cookery Including Sauces and Garnishes, by A. Escoffier. Published in 1941 by Crown Publishers, Inc. All the tricks of the trade! Including sauces and stocks, roux, glazes, jellies, seasonings, etc. All of the "leading culinary operations." Hard copy with dust jacket, 149 pages. In nearly like-new condition. (I don't know why the dust jacket looks so muddy in this image. It is really perfect.)

$34.00

Stock Number: 0201712

Are we on the same page? Please click on your browser's 'refresh' button to make sure.