Language:EnglishPublisher:Reprint PublishingISBN-13:9783959401111ISBN-10:3959401116UPC:9783959401111Book Category:CookingSize:11.00 x 8.50 x 1.08 inchesWeight:2.7117Product ID:SCG4E33M03
Escoffier: A Guide To Modern Cookery - Edition I of II
This complete digitally restored reprint presents Auguste Escoffier's legendary culinary masterpiece in its original 1907 edition. Edition I contains chapters I through XVI across 534 pages, offering an authentic facsimile with excellent resolution and outstanding readability.
The Definitive French Culinary Reference
Le Guide Culinaire remains the cornerstone of professional culinary education and French cooking technique. This historical reprint preserves Escoffier's systematic approach to classical French cuisine, including his codification of the five mother sauces that form the foundation of Western cooking.
What's Inside Edition I
Chapters I through XVI cover essential culinary foundations, techniques, and recipes that revolutionized professional cooking. This edition serves dual purposes as both a comprehensive cookbook and an authoritative textbook, making it indispensable for culinary students, professional chefs, and serious home cooks.
About Auguste Escoffier
Auguste Escoffier (October 28, 1846 - February 12, 1935) was a French chef and culinary writer who popularized and updated traditional French cooking methods. He is a legendary figure among chefs and gourmets, and was one of the most important leaders in the development of modern French cuisine. He codified the recipes for the five mother sauces. His recipes and techniques remain highly influential today, adopted by chefs and restaurants throughout the world.
Digitally Restored Quality
This facsimile reproduction maintains the integrity of the original 1907 publication while providing superior readability through digital restoration. The division into two editions was necessary for print technical reasons, ensuring optimal binding quality and usability. Edition II (chapters XVII-XXIII, 436 pages) is available separately.
Why This Edition Matters
Escoffier's Guide Culinaire transformed professional cooking by standardizing techniques and recipes that were previously passed down inconsistently. This work established the framework for modern French cuisine and continues to serve as a major reference work in culinary schools and professional kitchens worldwide.
Language:EnglishPublisher:Reprint PublishingISBN-13:9783959401111ISBN-10:3959401116UPC:9783959401111Book Category:CookingSize:11.00 x 8.50 x 1.08 inchesWeight:2.7117Product ID:SCG4E33M03
Auguste Escoffier (born October 28, 1846, died February 12, 1935). He was a French chef and culinary writer who popularized and updated traditional French cooking methods. He is a legendary figure among chefs and gourmets, and was one of the most important leaders in the development of modern French cuisine. He codified the recipes for the five mother sauces.
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Escoffier: A Guide To Modern Cookery - Edition I of II
This complete digitally restored reprint presents Auguste Escoffier's legendary culinary masterpiece in its original 1907 edition. Edition I contains chapters I through XVI across 534 pages, offering an authentic facsimile with excellent resolution and outstanding readability.
The Definitive French Culinary Reference
Le Guide Culinaire remains the cornerstone of professional culinary education and French cooking technique. This historical reprint preserves Escoffier's systematic approach to classical French cuisine, including his codification of the five mother sauces that form the foundation of Western cooking.
What's Inside Edition I
Chapters I through XVI cover essential culinary foundations, techniques, and recipes that revolutionized professional cooking. This edition serves dual purposes as both a comprehensive cookbook and an authoritative textbook, making it indispensable for culinary students, professional chefs, and serious home cooks.
About Auguste Escoffier
Auguste Escoffier (October 28, 1846 - February 12, 1935) was a French chef and culinary writer who popularized and updated traditional French cooking methods. He is a legendary figure among chefs and gourmets, and was one of the most important leaders in the development of modern French cuisine. He codified the recipes for the five mother sauces. His recipes and techniques remain highly influential today, adopted by chefs and restaurants throughout the world.
Digitally Restored Quality
This facsimile reproduction maintains the integrity of the original 1907 publication while providing superior readability through digital restoration. The division into two editions was necessary for print technical reasons, ensuring optimal binding quality and usability. Edition II (chapters XVII-XXIII, 436 pages) is available separately.
Why This Edition Matters
Escoffier's Guide Culinaire transformed professional cooking by standardizing techniques and recipes that were previously passed down inconsistently. This work established the framework for modern French cuisine and continues to serve as a major reference work in culinary schools and professional kitchens worldwide.
Auguste Escoffier (born October 28, 1846, died February 12, 1935). He was a French chef and culinary writer who popularized and updated traditional French cooking methods. He is a legendary figure among chefs and gourmets, and was one of the most important leaders in the development of modern French cuisine. He codified the recipes for the five mother sauces.
