A guide to modern cookery
By: by A. Escoffier
Contributors: Herndon, James B., Jr; Herndon/Vehling Collection
Publisher: W. Heinemann
Published: 1907
Place of publication: London
Language: eng
Format: Hardcover
Number of pages: 880
Subjects: Cookery, French
Work titles: Le guide culinaire
Notes: Translation of Le guide culinaire.

Includes index.