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

Name: The Escoffier Cookbook: and Guide to the Fine Art of Cookery for Connoisseurs, Chefs, Epicures (International Cookbook Series)
Author: Escoffier, Auguste
ISBN: 9780517506622

Escoffier, Auguste

9780517506622: The Escoffier Cookbook: and Guide to the Fine Art of Cookery for Connoisseurs, Chefs, Epicures (International Cookbook Series)

Hardcover

ISBN 10: 0517506629 ISBN 13: 9780517506622

Verlag: Clarkson Potter, 1941

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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.

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�ber die Autorin bzw. den Autor

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 Car�me'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: b�chamel, espagnole, velout�, hollandaise, and tomate. Kaiser Wilhelm II called him the "Emperor of Chefs."

Aus dem Klappentext

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

��ber diesen Titel� kann sich auf eine andere Ausgabe dieses Titels beziehen.

Verlag: Clarkson Potter
Erscheinungsdatum: 1941
Sprache: Englisch
ISBN 10: 0517506629
ISBN 13: 9780517506622
Einband: Gebundene Ausgabe
Anzahl der Seiten: 923
Kontakt zum Hersteller: Nicht verf�gbar
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The Escoffier Cookbook and Guide to the Fine Art of Cookery: For Connoisseurs, Chefs, Epicures Complete With 2973 Recipes

Auguste Escoffier

Verlag: Clarkson Potter (edition 55th), 1969

ISBN 10: 0517506629 ISBN 13: 9780517506622

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Hardcover. Zustand: Fair. 55th. With dust jacket. The item might be beaten up but readable. May contain markings or highlighting, as well as stains, bent corners, or any other major defect, but the text is not obscured in any way. Artikel-Nr. 0517506629-7-1-13_29

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

Auguste Escoffier

Verlag: Random House USA Inc, 1941

ISBN 10: 0517506629 ISBN 13: 9780517506622

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Anbieter: World of Books (was SecondSale), Montgomery, IL, USA

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Hardback. Zustand: Good. The 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, Velout�, 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 app�tit! Artikel-Nr. CIN0517506629G

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The Escoffier Cookbook and Guide to the Fine Art of Cookery: For Connoisseurs, Chefs, Epicures Complete With 2973 Recipes

Auguste Escoffier

Verlag: Clarkson Potter, 1969

ISBN 10: 0517506629 ISBN 13: 9780517506622

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Anbieter: WorldofBooks, Goring-By-Sea, WS, Vereinigtes K�nigreich

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Hardback. Zustand: Very Good. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged. Artikel-Nr. GOR002039220

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The Escoffier Cookbook

Auguste Escoffier

Verlag: Random House USA Inc, 1969

ISBN 10: 0517506629 ISBN 13: 9780517506622

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Anbieter: Kennys Bookstore, Olney, MD, USA

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Zustand: New. Num Pages: 140 pages. BIC Classification: WBA; WBN. Category: (G) General (US: Trade). Dimension: 229 x 163 x 56. Weight in Grams: 1142. . 1969. Food & Wine. Hardcover. . . . . Books ship from the US and Ireland. Artikel-Nr. V9780517506622

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