0517506629 - The Escoffier Cookbook: and Guide to the Fine Art of Cookery for Connoisseurs, Chefs, Epicures (International Cookbook Series) von Escoffier, Auguste (6 Ergebnisse)

Hardback. Zustand: Fair. A readable copy of the book which may include some defects such as highlighting and notes. Cover and pages may be creased and show discolouration.

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.

Hardcover. Zustand: Brand New. 55th edition. 923 pages. 9.25x6.50x1.75 inches. In Stock.

Hardcover. Zustand: Brand New. 55th edition. 923 pages. 9.25x6.50x1.75 inches. In Stock.

Zustand: New. Auguste Escoffier (1846&ndash1935) 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&ecircme s elaborate style. Escoffier s 1903 text Le Gu.

Buch. Zustand: Neu. Neuware - 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 moreIn 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, Velouté, 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 appétit!