The Escoffier Cookbook
and Guide to the Fine Art of Cookery for Connoisseurs, Chefs, Epicures
$80.24
- Hardcover
923 pages
- Release Date
4 February 1993
Summary
The American translation of the monumental Guide Culinaire, Auguste Escoffier’s indispensable guide to fine cooking originally published in 1903, with nearly 3,000 recipes for sauces, soups, roasts, desserts, and more.
In The Escoffier Cookbook, Auguste Escoffier, regarded as one of the greatest chefs of all time, presents 2,973 dishes, clearly and simply outlines the methods of preparation for each, and shows how to achieve perfection in delicious flavor.
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Book Details
| ISBN-13: | 9780517506622 |
|---|---|
| ISBN-10: | 0517506629 |
| Author: | Auguste Escoffier |
| Publisher: | Random House USA Inc |
| Imprint: | Crown Publications |
| Format: | Hardcover |
| Number of Pages: | 923 |
| Release Date: | 4 February 1993 |
| Weight: | 975g |
| Dimensions: | 58mm x 160mm x 234mm |
| Series: | International Cookbook Series |
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Auguste Escoffier
Auguste Escoffier (1846-1935) was a French chef considered to be the father of haute cuisine. Much of his culinary technique was a simplified and modernized version of Marie-Antoine Carame’s elaborate style. Escoffier’s 1903 text Le Guide Culinaire is still used as both a cookbook and a textbook today. He helped codify the five fundamental “mother sauces” of French cuisine: bechamel, espagnole, veloute, hollandaise, and tomate. Kaiser Wilhelm II called him the “Emperor of Chefs.”
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