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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
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| Authors and Contributors |
By (author) Auguste Escoffier
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| Series | International Cookbook Series |
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| Physical Properties |
| Format:Hardback | | Pages:944 | | Dimensions(mm): Height 236,Width 165 |
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| Category/Genre | General cookery and recipes
National and regional cuisine |
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| ISBN/Barcode |
9780517506622
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| Classifications | Dewey:641.5944 |
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| Audience | |
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| Illustrations |
26 B&W LINE DRAWINGS
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Publishing Details |
| Publisher |
Random House USA Inc
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| Imprint |
Crown Publications
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| Publication Date |
13 November 1941 |
| Publication Country |
United States
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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."
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