A Guide to Modern Cookery by Auguste Escoffier
The late nineteenth and early twentieth centuries witnessed a revolution in the eating habits of European households with disposable incomes. Central to the culinary history of the period is the innovative French chef Georges Auguste Escoffier (1846-1935). His cooking methods, combined with a modern approach to managing professional kitchen staff, contributed to the development of a fashionable culture of dining out, notably at London's Savoy and Carlton hotels. Escoffier's influence was such that he was urged to publish his methods and recipes. Reissued here in its English translation of 1907, this textbook on haute cuisine was first published in French in 1903. Beginning with the fundamental elements of cooking, Escoffier gives nearly 3,000 descriptions and recipes, ranging from sauces and marinades to jams and jellies. Intended for the instruction of aspiring chefs, this monumental work remains a core text at cookery schools to this day.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 | 9781108063500 |
| ISBN 10 | 1108063500 |
| Title | A Guide to Modern Cookery |
| Author | Auguste Escoffier |
| Series | Cambridge Library Collection - European History |
| Condition | Unavailable |
| Binding Type | Paperback |
| Publisher | Cambridge University Press |
| Year published | 2013-06-06 |
| Number of pages | 902 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |