A guide to modern cookery
By: by A. Escoffier
Contributors: University of Leeds. Library
Edition: New and revised edition.
Publisher: William Heinemann
Published: 1909
Place of publication: London
Language: eng
Number of pages: 891
Subjects: French Cooking; Cooking
Work titles: Le guide culinaire
Notes: Includes index.

This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

The University of Leeds Library.

Translation of: Le guide culinaire.