Published by William Heinemann in 1907
The source document can be found on archive.org and is in the Public Domain.
This is my occasional hobby of turning a rather ratty P.D.F. of the abridged English translation of Escoffier’s Le guide culinaire into a serviceable electronic book which will allow me to flit at will through its pages.
The source P.D.F. contains runs of words with no spaces, text fragments scattered across pages, missing accents, and misspellings.
The aim is to interlink all recipe references, add links to the glossary, improve the typography, and make all necessary corrections to the source text.
At any particular time this repository should be ready to download and compress into an ePub with a few missing chapters and a few dead links. Links to content that has not yet been added are in the format <a href="#". Links to the glossary will be created once all the content has been added.
Excepting where otherwise indicated, all content is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License. A copy of this licence is also provided as a text file within this repository (licence.txt).