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The Escoffier Cookbook: and Guide to the Fine Art of Cookery for Connoisseurs, Chefs, Epicures

Hardback

Main Details

Title The Escoffier Cookbook: and Guide to the Fine Art of Cookery for Connoisseurs, Chefs, Epicures
Authors and Contributors      By (author) Auguste Escoffier
SeriesInternational Cookbook Series
Physical Properties
Format:Hardback
Pages:944
Dimensions(mm): Height 236,Width 165
Category/GenreGeneral cookery and recipes
National and regional cuisine
ISBN/Barcode 9780517506622
ClassificationsDewey:641.5944
Audience
General
Illustrations 26 B&W LINE DRAWINGS

Publishing Details

Publisher Random House USA Inc
Imprint Crown Publications
Publication Date 13 November 1941
Publication Country United States

Description

An American translation of the definitive Guide Culinaire, the Escoffier Cookbook includes weights, measurements, quantities, and terms according to American usage. Features 2,973 recipes.

Author Biography

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 ofMarie-Antoine Carame'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- bechamel, espagnole, veloute, hollandaise, and tomate. Kaiser Wilhelm II called him the "Emperor of Chefs."