Author: Escoffier, A.
Title: A Guide to Modern Cookery
Description: New York, McClure, Phillips and Company, 1907. First American Edition, 8vo - over 7¾ - 9¾" tall. Hardcover. 880pp. Green cloth, gilt lettering to cover and spine. Cover is heavily spotted but has very light wear, spine is faded but bright and clear, light foxing to preliminary pages, text is clean and binding is tight. This book, published by McClure, Phillips and Company of New York in 1907, is the First American Edition, published the same year as the first English edition published by William Heinemann in London the same year. Good/No Jacket.

Keywords: Cuisine Culinary "Auguste Escoffier" Restaurant Cooking


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