Escoffier: The Complete Guide to the Art of Modern Cookery (Revised)
Escoffier: The Complete Guide to the Art of Modern Cookery (Revised)
Brief Description: Offers a reference for modern French cuisine with over five thousand brief recipes, including appetizers, meats, vegetables, desserts, and drinks. Marc Notes: Transl. of: Le guide culinaire.;Includes index....
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Brief Description: Garnishes Soups Hors-D'oeuvre Eggs Fish Releves and Entrees of Butchers' Meat Releves and Entrees of Poultry Releves and Entrees of Game Composite Entrees Cold Preparations Roasts Vegetables and Farinaceous Products Sweets, Puddings and Desserts Ices Savouries Poached Fruits, Jams and Drinks Biographical Note: Georges Auguste Escoffier (1846-1935) was born in a village near Nice called Villeneuve Loubet. His father, a blacksmith, arranged for his thirteen-year-old son to work in one of the better restaurants in Nice. When Escoffier was nineteen, the owner of the most fashionable Paris restaurant, the Petit Moulin Rouge, invited him to join his team. From Paris he went to Monte Carlo, and in 1884 met César Ritz. In 1890, Escoffier and Ritz were called to the Savoy Hotel in London as "chef des cuisines and head of restaurant services" and "general manager" respectively. They went on to open the Ritz Hotel in Paris and the Carlton Hotel in Haymarket, London, and Escoffier published the first edition of Le Guide Culinaire in 1903. He retired at the age of seventy-three, but remained involved with each new French edition of the book until 1921, when the fourth edition appeared. Translators H. L. Cracknell and R. J. Kaufmann met while they were both working at London's Savoy Hotel in the late 1940's; a kitchen where the shadow of its first chef, Escoffier, still cast its influence. Both have served as lecturers in cookery in a number of technical colleges, and are holders of the Maitrise Escoffier and Cordon Culinaire, both awarded by the Conseil Culinaire Francais. Publisher Marketing: 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 translation of Escoffier's classic work. Translated from the 1921 Fourth Edition, this revision includes all-new Forewords by Heston Blumenthal, chef-owner of the Michelin three-star-rated Fat Duck restaurant, and Chef Tim Ryan, President of The Culinary Institute of America, along with Escoffier's original Forewords, a memoir of the great chef by his grandson Pierre, and more than 5,000 narrative recipes for all the staples of French cuisine.
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Author: Cracknell, H L
Publisher: Wiley
Binding: Hardcover
Pub Date: 2011-06-07
BISAC: Cooking|Methods|Professional
Subjects: Cooking, French
Weight: 4.4 lbs
ISBN: 9780470900277
ASIN: -
SKU: SP-9780470900277
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