Escoffier, the Complete Guide to the Art of by Cracknell

Escoffier, the Complete Guide to the Art of by Cracknell

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.

H. L. CRACKNELL and R. J. KAUFMANN spent their early years working in the kitchens of several large hotels in London and Europe. The translators met when they were both working at London's Savoy Hotel in the late 1940s: a kitchen where the shadow of its first chef, Escoffier, still cast its influence. They subsequently became lecturers in cookery in a number of technical colleges where they endeavoured to maintain the importance of those fundamentals which Escoffier saw as necessary to the profitability and success of any catering enterprise. The translators have been on the staff of leading centres of catering education in the United Kingdom. H. L. Cracknell is a member of the Association Culinaire FranCaise, founded by A. Escoffier and E. FEtu in 1903. and they are also holders of the MaItrise Escoffier and Cordon Culinaire, both awarded by the Conseil Culinaire FranCais. The translators have acted as consultant editors to The Illustrated Escoffier, also published by Heinemann, as a selection of several hundred of the more popular recipes from this book, many of which are illustrated with superb colour photographs and contain more detailed information for their preparation.

SKU	Unavailable
ISBN 13	9780471290162
ISBN 10	0471290165
Title	Escoffier, the Complete Guide to the Art of
Author	Cracknell
Condition	Unavailable
Binding Type	Hardback
Publisher	John Wiley and Sons Ltd
Year published	1983-06-15
Number of pages	646
Cover note	Book picture is for illustrative purposes only, actual binding, cover or edition may vary.