A guide to modern cookery

by A. Escoffier

Read A guide to modern cookery by A. Escoffier online, free: 29 chapters, public domain, on Papyras.

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Contents

  1. Preface
  2. Preface
  3. Glossary
  4. Chapter I. Fonds De Cuisine
  5. Chapter II. The Leading Warm Sauces
  6. Chapter III. The Small Compound Sauces
  7. Chapter IV. Cold Sauces and Compound Butters
  8. Chapter V. Savoury Jellies or Aspics
  9. Chapter VI. The Court-bouillons and the Marinades
  10. Chapter VII. 1. Elementary Preparations
  11. Chapter VIII. The Various Garnishes for Soups
  12. Chapter IX. Garnishing Preparations for Relevés and Entrées
  13. Chapter X. Leading Culinary Operations
  14. Part II. Recipes and Modes of Procedure
  15. Chapter XI. Hors-D’Œuvres
  16. Chapter XII. Eggs
  17. Chapter XIII. Soups
  18. Chapter XIV. Fish
  19. Chapter XV. Relevés and Entrées
  20. Chapter XVI. Poultry (Volaille) (part 1)
  21. Chapter XVI. Poultry (Volaille) (part 2)
  22. Chapter XVII. Roasts and Salads
  23. Chapter XVIII. Vegetables and Farinaceous Products
  24. Chapter XIX. Savouries
  25. Chapter XX. Entremets (Sweets)
  26. Chapter XXI. Ices
  27. Chapter XXII. Drinks and Refreshments
  28. Chapter XXIII. Fruit-Stews and Jams
  29. Menus

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