“Translated from the Original French Edition by Edouard Brunet (Chef to the Duke and Duchess of Roxburghe). This is the British delux Edition 1950. A wonderful cookery book inspired by & paying homage to the work of renowned Master Chef Auguste Escoffier, Introduction by Louis Saulnier and Edouard Brunet, dedicated to Auguste Escoffier. -The Menu. (Instructions & tips) -Index: A) Fonds de Cuisine – Fundamental Elements of Cookery. B)Garnitures et Sauces – Garnishes and Sauces. C) Hors-d’Oeuvres. D) Potages – Soups. E) Oeufs – Eggs. F) Poissons – Fish. G) Entrees, Releves, Entrees Volantes – Entrees of Abats, Poultry and Game. H) Entrees, Releves, Rotis – Releves and Entrees of Butcher’s Meat. I) Salades – Salads. J) Legumes et Pates Alimentaires – Vegetables and Farinaceous Products. K) Entremets – Sweets. L) Savouries.” has been added to your basket. View basket