{"product_id":"the-escoffier-cookbook-and-guide-to-the-fine-art-of-cookery-for-connoisseurs-chefs-epicures","title":"The Escoffier Cookbook: And Guide to the Fine Art of Cookery for Connoisseurs, Chefs, Epicures","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eMarc Notes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tTranslation of Le guide culinaire.;Includes index.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eAuguste Escoffier\u003c\/b\u003e (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 \n\u003ci\u003eLe Guide Culinaire \u003c\/i\u003eis 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.\"\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tAn 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.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eThe American translation of the monumental \u003ci\u003eGuide Culinaire\u003c\/i\u003e, Auguste Escoffier's indispensable guide to fine cooking originally published in 1903, with nearly 3,000 recipes for sauces, soups, roasts, desserts, and more\u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003eIn \n\u003ci\u003eThe Escoffier Cookbook, \u003c\/i\u003eAuguste 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. \n\u003cp\u003e\u003c\/p\u003eIn 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). \n\u003cp\u003e\u003c\/p\u003eIn 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. \n\u003cp\u003e\u003c\/p\u003eFeaturing a comprehensive glossary and a collection of sample menus, \n\u003ci\u003eThe Escoffier Cookbook\u003c\/i\u003e is an invaluable resource for connoisseurs, gourmets, and those who appreciate excellence in food preparation. \n\u003ci\u003eBon appétit!\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Escoffier, Auguste\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Clarkson Potter Publishers\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 1941-11-13\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Methods|Gourmet|Cooking|Regional \u0026amp; Cultural|French|Cooking|Reference\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Cooking, French|Cookbooks\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.28 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780517506622\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9780517506622\u003c\/p\u003e","brand":"Clarkson Potter Publishers","offers":[{"title":"Default Title","offer_id":52139123441945,"sku":"SP-9780517506622","price":47.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/46705f9c-383d-4707-9917-da6f914d6cdd.jpg?v=1784467880","url":"https:\/\/westbindery.com\/products\/the-escoffier-cookbook-and-guide-to-the-fine-art-of-cookery-for-connoisseurs-chefs-epicures","provider":"West Bindery","version":"1.0","type":"link"}