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Description
Presented for the first time to the English-speaking public, here is the entire translation of Auguste Escoffier's masterpiece Le Guide Culinaire . Its basic principles are as valid today as when it was first published in 1903. It offers those who practice the art of cookery—whether they be... read more
First Sentence
This book is written for all who practise the art of cookery, but nevertheless at the very outset it is felt necessary to say something about the basic culinary preparations which play such an important part in the work of the kitchen.
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