Guide to Modern Cookery - Part II.

This vintage book contains the second part of to G. A. Escoffier''s ''Guide to Modern Cookery''. This guide contains a wealth of useful and practicable information on the preparation and cooking of a variety of different dishes, and will be of considerable utility to the discerning cooking enthusiast. The chapters of this book include: Relevés and Entrées, Poultry and Game, Roasts and Salads, Vege...