The Escoffier Cookbook
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The Escoffier Cookbook by Auguste Escoffier
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 moreIn 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, Veloute, 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 appetit!
Auguste Escoffier (October 28, 1846 – February 12, 1935) was a French chef who lived from 1846 to 1935. He was a chef and food writer from France who promoted and modernised classic French cooking techniques. Among chefs and gourmets, he is regarded as one of the most influential figures in the development of modern French cuisine. The recipes for the five mother sauces were written down by him.
| SKU | Unavailable |
| ISBN 13 | 9780517506622 |
| ISBN 10 | 0517506629 |
| Title | The Escoffier Cookbook |
| Author | Auguste Escoffier |
| Series | International Cookbook Series |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | Random House USA Inc |
| Year published | 1941-11-13 |
| Number of pages | 944 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |