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
Used
hardcover
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Hilltop Book Shop, Marshfield, WI, U.S.A.
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About this Item
Description:
Hardcover in good condition. Black dust jacket with yellow and white writing, 1969. Some edge wear to dust jacket and cover. Pages are in good reading condition, but will have tanning/foxing due to age. No markings. Binding is seucre. Our feedback says it all! Feel confident when you order from Hilltop Book Shop. Seller Inventory # 2602200006
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
Edition: 55th.