(French) Auguste Escoffier. Ma Cuisine

Trans. by Vyvyan Holland. Ed. by Marion Howells. Foreword by Andre Simon. Jacket. NY: A & W Publishers, [1965].

In English. The classic French tome that teaches culinary students everything they need to know about cooking traditions and professional service. 

Fading to spine; cracking to front hinge at title page, else very good.

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