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Escoffier Cookbook : And Guide to the Fine Art of Cookery for Connoisseurs, Chefs, Epicures by Auguste Escoffier (1941, Hardcover)
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Escoffier Cook Book : A Guide to the Fine Art of Cookery, Hardcover by Escoffier, Auguste, ISBN 0517506629, ISBN-13 9780517506622, Brand New, Free shipping in the US An American adaptation of a standard guide to the French culinary arts
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Product Identifiers
PublisherPotter/Ten SPEED/Harmony/Rodale
ISBN-100517506629
ISBN-139780517506622
eBay Product ID (ePID)164658
Product Key Features
Book TitleEscoffier Cookbook : and Guide to the Fine Art of Cookery for Connoisseurs, Chefs, Epicures
Number of Pages944 Pages
LanguageEnglish
Publication Year1941
TopicMethods / Gourmet, Regional & Ethnic / French, Methods / General
IllustratorYes
GenreCooking
AuthorAuguste Escoffier
Book SeriesInternational Cookbook Ser.
FormatHardcover
Dimensions
Item Height2 in
Item Weight37.1 Oz
Item Length9.4 in
Item Width6.5 in
Additional Product Features
Intended AudienceTrade
LCCN75-001321
TitleLeadingThe
Dewey Decimal641.5'944
SynopsisThe 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 more In 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!
LC Classification NumberTX719.E832 1975
