“Good cuisine is the foundation of genuine happiness”. So said Auguste Escoffier (1846-1935), a pioneer of modern cooking who, in 1898, became the first chef at the Ritz Paris.
This book is essential for anyone wanting to learn techniques and savoir-faire. It comprises 100 illustrated recipes organized by theme. In addition, twenty basic recipes and a glossary complete this reference book, which divulges the delicious secrets of the illustrious École Ritz Escoffier.
Since 1988, the École Ritz Escoffier has been teaching the culinary arts to the great chefs of tomorrow as well as to keen amateurs, sharing the values dear to the famous chef and hotelier César Ritz: professionalism, creativity, and conviviality.
193 x 240 cm.
Dimensions: 19,5 x 26,5cm
La Martinière edition.