The Complete Guide to the Art of Modern Cookery by Auguste Escoffier

The Complete Guide to the Art of Modern Cookery by Auguste Escoffier

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.

• Includes more than 5,000 recipes in narrative form for everything from sauces, soups, garnishes, and hors d?oeuvres to fish, meats, poultry, and desserts
• Ideal for professional chefs, culinary students, serious home cooks, food history buffs, and unrepentant foodies
• The only unabridged English translation of Escoffier's original text, in a sleek, modern design

For anyone who is serious about French food, modern cooking, or culinary history, Escoffier's Complete Guide to the Art of Modern Cookery is the ultimate guide and cookbook.

SKU	Unavailable
ISBN 13	9780434239016
ISBN 10	0434239011
Title	The Complete Guide to the Art of Modern Cookery
Author	Auguste Escoffier
Condition	Unavailable
Binding Type	Hardback
Publisher	Elsevier Science & Technology
Year published	1979-10-22
Number of pages	688
Cover note	Book picture is for illustrative purposes only, actual binding, cover or edition may vary.
Note	Unavailable