Escoffier – Le Guide Culinaire Revised Cookery, REVISED, 2nd Edition, 2nd Edition
$183.25
- Hardcover
646 pages
- Release Date
8 August 2011
Summary
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 and preparing French cuisine. More than a century later, it remains the classic reference for professional chefs. This book is the only completely authentic, unabridged English tra…
Book Details
| ISBN-13: | 9780470900277 |
|---|---|
| ISBN-10: | 047090027X |
| Author: | HL Cracknell |
| Publisher: | John Wiley and Sons Ltd |
| Imprint: | John Wiley & Sons Ltd |
| Format: | Hardcover |
| Number of Pages: | 646 |
| Edition: | 2nd |
| Release Date: | 8 August 2011 |
| Weight: | 2.00kg |
| Dimensions: | 51mm x 198mm x 248mm |
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HL Cracknell
Georges Auguste Escoffier (1846-1935)
Born in Villeneuve Loubet, a village near Nice, Georges Auguste Escoffier began his culinary journey at thirteen, apprenticing in a Nice restaurant. At nineteen, he joined the team at Paris’s fashionable Petit Moulin Rouge. His career then took him to Monte Carlo, and in 1884, he met César Ritz.
In 1890, Escoffier and Ritz collaborated at London’s Savoy Hotel, with Escoffier as “chef des cuisines” and Ritz as “general manager.” They later opened the Ritz Hotel in Paris and the Carlton Hotel in London. In 1903, Escoffier published the first edition of his seminal work, Le Guide Culinaire. He retired at seventy-three but continued his involvement with the book, contributing to its fourth edition in 1921.
H. L. Cracknell and R. J. Kaufmann
Translators H. L. Cracknell and R. J. Kaufmann first met in the late 1940s while working at London’s Savoy Hotel, a kitchen still imbued with the legacy of its first chef, Escoffier. Both have lectured on cookery in technical colleges and hold the Maitrise Escoffier and Cordon Culinaire, awards from the Conseil Culinaire Francais.
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