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Escoffier by H. L. Cracknell from Wiley
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Sub Title

  • The Complete Guide to the Art of Modern Cookery, Revised
  • Author:
  • Edition:
    2
  • Text Language:
    eng
  • Publisher Name:
    Wiley
  • Binding Type:
    Hardback
  • ISBN 10:
    047090027X
  • ISBN 13:
    9780470900277
  • Price:
    USD 70
  • Publication Date:
    June 7, 2011
  • No. of Page:
    646
  • Height:
    253.5 mm
  • Width:
    196.0 mm
  • Length:
    36.2 mm
  • Weight:
    57.92 oz

Rights Contact

  • Wiley Transaction
    Wiley
     
Wiley

Offered By Wiley

Wiley's Global Research business is a provider of content-enabled solutions to improve outcomes in research, education and professional practice with online tools, journals, books, databases, reference works and laboratory protocols. With strengths in every major academic, scientific and professiona...

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  • About the Book
  • Original Language

The culinary bible that first codified French cuisine--now in an updated English translation with Forewords from Chefs Heston Blumenthal and Tim Ryan

When Georges Auguste Escoffier published the first edition of Le Guide Culinaire in 1903, it instantly became the must-have resource for understanding and preparing French cuisine. More than a century later, it remains the classic reference for professional chefs. This book is the only completely authentic, unabridged English translation of Escoffier's classic work.

Translated from the 1921 Fourth Edition, this revision includes all-new Forewords by Heston Blumenthal, chef-owner of the Michelin three-star-rated Fat Duck restaurant, and Chef Tim Ryan, President of The Culinary Institute of America, along with Escoffier's original Forewords, a memoir of the great chef by his grandson Pierre, and more than 5,000 narrative recipes for all the staples of French cuisine.

Includes more than 5,000 recipes in narrative form for everything from sauces, soups, garnishes, and hors d?oeuvres to fish, meats, poultry, and dessertsIdeal for professional chefs, culinary students, serious home cooks, food history buffs, and unrepentant foodiesThe only unabridged English translation of Escoffier's original text, in a sleek, modern design For anyone who is serious about French food, modern cooking, or culinary history, Escoffier's Complete Guide to the Art of Modern Cookery is the ultimate guide and cookbook.

Dislaimer :- Any grant of rights shall not apply to any text, illustrations or supplemental material from other sources that may be incorporated in the original Work.