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Romeo Brodmann

Sauces in classical French cuisine according to Escoffier

Includes recipes of French Cuisine up and until the middle of the 20th Century

1st English Edition

© Edition Gastronomique

Specialist publishing house of GastroSuisse

Association for Hotels and Restaurants in Switzerland

Blumenfeldstrasse 20, 8046 Zurich

www.editiongastronomique.ch

ISBN 978-3-905834-24-6

Impressum

Design: James Communication AG, Waldeggstrasse 32, 6343 Rotkreuz, www.jamescom.ch Photos, production: martin friedli fotografie, CH-4052 Basel, www.friedli-fotografie.ch Photos, portraits: Tony Baggenstos, CH-4500 Solothurn, baggenstos@gmx.ch Translation: sein gmbh, CH-8630 Rüti ZH, www.sein.ch