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Internet Archive
archive.org
did:plc:73dpznbu4wqwtcyurwbiulov
Chef Auguste Escoffier’s "Le Guide Culinaire" (1903) is a cornerstone of culinary arts, but "The Thanksgiving Cook Book" (1911) strays from tradition. Instead of turkey, stuffing & pie, his menu features rabbit, ragout & crawfish! 🦃🥧
🔗 https://archive.org/details/gri_33125015555077
2024-11-28T23:13:43.156Z