The Escoffier Cookbook and Guide to the Fine Art of Cookery > Editions
by Auguste Escoffier First published January 1st 1921
Published June 1st 1969
by Clarkson Potter
Food & Wine, 55th, Hardcover, 923 pages
Published June 7th 2011
by Wiley
Revised, Hardcover, 646 pages
Published June 15th 1983
by Wiley
1, Hardcover, 646 pages
Published October 30th 1989
by Hamlyn
2nd, Hardcover, 192 pages
Published March 1st 2001
by FLAMMARION
3d, Paperback, 944 pages
Published October 1st 1982
by Smithmark Pub
Hardcover, 0 pages
Published May 14th 2020
by Audible Original
Audible Audio, 10 pages
Published January 1st 1979
by John Wiley & Sons, Incorporated
0, Hardcover, 646 pages
Published 1941
by Crown Publishers
Hardcover, 923 pages
Published January 1st 1979
by A Butterworth-Heinemann Title
Hardcover, 646 pages
