The Escoffier Cookbook
and Guide to the Fine Art of Cookery for Connoisseurs, Chefs, Epicures
Author: Auguste Escoffier Series: International Cookbook Series
An American adaptation of a standard guide to the French culinary arts.
Hardcover
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Summary
An American adaptation of a standard guide to the French culinary arts.
Description
An American translation of the definitive Guide Culinaire, the Escoffier Cookbook includes weights, measurements, quantities, and terms according to American usage. Features 2,973 recipes.
About the Author
Auguste Escoffier(1946-1935) was a French chef considered to be the father of haute cuisine. Much of his culinary technique was a simplified and modernized version ofMarie-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."
Back Cover
Stock is everything in cooking, at least in French cooking. Without it, nothing can be done. If one's stock is good, what remains of the work is easy; if, on the other hand, it is bad or merely mediocre, it is quite hopeless to expect anything approaching a satisfactory result. The cook mindful of success, therefore, will naturally direct his attention to the faultless preparation of his stock..." - Auguste Escoffier, From Chapter 1, "Basic Principles of Cookery".
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