• The Escoffier Cookbook: And Guide to the Fine Art of Cookery for Connoisseurs, Chefs, Epicures
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The Escoffier Cookbook: And Guide to the Fine Art of Cookery for Connoisseurs, Chefs, Epicures

The Escoffier Cookbook: And Guide to the Fine Art of Cookery for Connoisseurs, Chefs, Epicures

Marc Notes: Translation of Le guide culinaire.;Includes index. Biographical Note: Auguste Escoffier (1846-1935) was a French chef considered to be the father of haute cuisine. Much of his culinary technique...

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Clarkson Potter Publishers

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Print Books

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Spiral Binding

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Marc Notes:
Translation of Le guide culinaire.;Includes index.

Biographical Note:
Auguste Escoffier (1846-1935) 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."

Publisher Marketing:
An American translation of the definitive "Guide Culinaire," the classic guide to French "haute cuisine," the "Escoffier Cookbook" includes weights, measurements, quantities, and terms according to American usage. Features 2,973 recipes.

Publisher Marketing:
The American translation of the monumental Guide Culinaire, Auguste Escoffier's indispensable guide to fine cooking originally published in 1903, with nearly 3,000 recipes for sauces, soups, roasts, desserts, and more

In The Escoffier Cookbook, Auguste Escoffier, regarded as one of the greatest chefs of all time, presents 2,973 dishes, clearly and simply outlines the methods of preparation for each, and shows how to achieve perfection in delicious flavor.

In Part I: The Fundamental Elements of Cooking, he explains the importance of flawless stocks and guides the reader through making them at home. He then moves on to the sauces--Espagnole, Velouté, Bechamel, Tomato, and Hollandaise--that form the foundation of French cooking. Next, Escoffier explores the Aspics and Jellies; the Court Bouillons (or short broths); Elementary Preparations (seasoning, condiments, garnishes, stuffings, and the like); and finally Leading Culinary Operations (braising, poaching, sauteing, roasting, grilling, frying, gratinating, and glazing, among others).

In Part II: Recipes and Methods of Procedure, Escoffier offers nearly 3,000 recipes that show the incredible range of classic French cuisine. All the familiar standards are here--Coquilles Saint-Jacques, Crepes Suzette, Cassoulet, Charlotte Russe, Lobster Newburg, and Potatoes Dauphinoise, plus thousands of not-so-familiar standards.

Featuring a comprehensive glossary and a collection of sample menus, The Escoffier Cookbook is an invaluable resource for connoisseurs, gourmets, and those who appreciate excellence in food preparation. Bon appétit!

Author: Escoffier, Auguste
Publisher: Clarkson Potter Publishers
Binding: Hardcover
Pub Date: 1941-11-13
BISAC: Cooking|Methods|Gourmet|Cooking|Regional & Cultural|French|Cooking|Reference
Subjects: Cooking, French|Cookbooks
Weight: 2.28 lbs
ISBN: 9780517506622
ASIN: -
SKU: SP-9780517506622

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    The Escoffier Cookbook: And Guide to the Fine Art of Cookery for Connoisseurs, Chefs, Epicures
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