The culinary bible that first codified French cuisine now in an updated English translation with Forewords from Chefs Heston Blumenthal and Tim Ryan When Georges Auguste Escoffier published the first edition of Le Guide Culinaire in 1903, it instantly became the must-have resource for understanding[...]
The great philosopher's major work on ethics, along with ECCE HOMO, Nietzche's remarkable review of his life and works. Translated by Walter Kaufmann.[...]