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The Escoffier Cookbook: Guide to the Fine Art of French Cuisine [Hardcover]

Auguste Escoffier
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Inside This Book

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First Sentence
BEFORE undertaking the description of the different kinds of dishes whose recipes I intend giving in this work, it will be necessary to reveal the groundwork whereon these recipes are built. Read the first page
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Front Cover | Copyright | Table of Contents | Excerpt | Index
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Concordance (Learn More)
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add  butter  case  chicken  chopped  coat  cold  combined  consomm  cook  cooked  cooking  cover  cream  cut  de  dish  eggs  few  fill  fillets  fine  fire  fish  forcemeat  four  fresh  fruit  garnish  glaze  half  hot  ice  jelly  la  large  latter  layer  lb  leave  little  may  means  meat  minutes  mould  mushrooms  onions  oven  oz  paste  per  pieces  pint  place  poach  poached  pour  preparation  prepare  prepared  put  quantity  quart  remove  round  salt  sauce  saucepan  season  separately  serve  served  set  should  side  sieve  slices  small  sole  sprinkle  sugar  surround  tablespoons  take  thick  thin  three  timbale  time  truffle  two  upon  used  veal  vegetables  water  white  whole  wine 
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