The Escoffier Cookbook and Guide to the Fine Art of Cookery: For Connoisseurs, Chefs, Epicures Complete With 2973 Recipes
Auguste Escoffier
ISBN 10: 0517506629 ISBN 13: 9780517506622
Published by Clarkson Potter, 1969
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Hardcover
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World of Books (was SecondSale), Montgomery, IL, U.S.A.
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About this Item
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Item in good condition. Textbooks may not include supplemental items i.e. CDs, access codes etc. Seller Inventory # 00099282742
Synopsis:
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 of Marie-Antoine Carême'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: béchamel, espagnole, velouté, hollandaise, and tomate. Kaiser Wilhelm II called him the "Emperor of Chefs."
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Bibliographic Details
Title: The Escoffier Cookbook and Guide to the Fine...
Publisher: Clarkson Potter
Publication Date: 1969
Binding: Hardcover
Condition: Good