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The Escoffier Cookbook: Guide to the Fine Art of French Cuisine: and Guide to the Fine Art of Cookery for Connoisseurs, Chefs, Epicures (International Cookbook Series)

£24.90 £20.35

Author: Escoffier, AugusteBrand: Clarkson Potter PublishersColor: WhiteBinding: HardcoverNumber Of Pages: 923Release Date: 31-12-1975Details: Product Description An 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. From the Inside Flap...

Author: Escoffier, Auguste

Brand: Clarkson Potter Publishers

Color: White

Binding: Hardcover

Number Of Pages: 923

Release Date: 31-12-1975

Details: Product Description An 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. From the Inside Flap translation of the definitive Guide Culinaire, the Escoffier Cookbook includes weights, measurements, quantities, and terms according to American usage. Features 2,973 recipes. About the Author Auguste Escoffier (1946-1935) 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 Le Guide Culinaire is 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.

Package Dimensions: 9.4 x 6.5 x 2.4 inches

Languages: English

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