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The Escoffier Cookbook and Guide to the Fine Art of Cookery: For Connoisseurs, Chefs, Epicures Complete With 2973 Recipes, by Auguste Esco
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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.
- Sales Rank: #57255 in Books
- Brand: Crown Publishers
- Published on: 1969-06-01
- Released on: 2000-11-13
- Ingredients: Example Ingredients
- Original language: French
- Number of items: 1
- Dimensions: 9.40" h x 2.20" w x 6.40" l, 2.28 pounds
- Binding: Hardcover
- 923 pages
Language Notes
Text: English, French (translation)
From the Inside Flap
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."
Most helpful customer reviews
8 of 8 people found the following review helpful.
This is the Abridged Version
By Robert R.
Please note that this is an abridged version of Escoffier's famous Le Guide Culinaire. If you want the translated to English COMPLETE version buy the Cracknell- and Kaufmann-edited version instead (click link). Escoffier
7 of 7 people found the following review helpful.
It's probably an abridged version
By P. Bania
I do not how big or how many recipes the original Escoffier book has, but this one is most probably not the all-in version. As i read through the book, i somehow found myself loosing my way from one category to the other, not to mention that there are lists and indexes that are lacking basic data - which certainly Escoffier hadn't left out when he first wrote the book.
However, as a first contact with this great Chef, it's a good start buying this if you do not want to spend more for the full version. Just have in mind that - expect for the hard cover - the rest of the paper used for this version is of really low quality and very easy to be torn apart.
0 of 0 people found the following review helpful.
Greatness!!
By edward schuh
Greatness!!
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