The Escoffier Cookbook : And Guide to the Fine Art of Cookery for Connoisseurs, Chefs, Epicures
Escoffier, Auguste
ISBN 10: 0517506629 ISBN 13: 9780517506622
Verlag: Potter/Ten Speed/Harmony/Rodale, 1941
Gebraucht
Hardcover
Verkäufer
Better World Books: West, Reno, NV, USA
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AbeBooks-Verkäufer seit 14. März 2016
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Beschreibung
Beschreibung:
Pages intact with possible writing/highlighting. Binding strong with minor wear. Dust jackets/supplements may not be included. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good. Bestandsnummer des Verkäufers 4502724-6
Inhaltsangabe:
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.
Über 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 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."
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Bibliografische Details
Titel: The Escoffier Cookbook : And Guide to the ...
Verlag: Potter/Ten Speed/Harmony/Rodale
Erscheinungsdatum: 1941
Einband: Hardcover
Zustand: Very Good