Surprise Castle
/Books/Cooking/Methods
The Escoffier Cookbook: And Guide to the Fine Art of Cookery for Connoisseurs, Chefs, Epicures

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

by Auguste Escoffier
$27.99
$37.99
-26%
Quantity
01

Pay over time for orders over $35.00 with

Availability:In StockContributor:Auguste EscoffierSeries:International CookbookPublish date:1941-11-13Pages:944
Language:EnglishPublisher:Clarkson Potter PublishersISBN-13:9780517506622ISBN-10:517506629UPC:9780517506622Book Category:CookingBook Subcategory:Methods, Regional & EthnicBook Topic:Gourmet, FrenchSize:9.43 x 6.27 x 2.24 inchesWeight:2.2818Product ID:SCWF3SW0JH
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.
Language:EnglishPublisher:Clarkson Potter PublishersISBN-13:9780517506622ISBN-10:517506629UPC:9780517506622Book Category:CookingBook Subcategory:Methods, Regional & EthnicBook Topic:Gourmet, FrenchSize:9.43 x 6.27 x 2.24 inchesWeight:2.2818Product ID:SCWF3SW0JH
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."
Publisher: Clarkson Potter Publishers

Contributor(s)

Auguste Escoffier

Author

Auguste Escoffier

Free shipping on orders over $75. Standard shipping takes 3-7 business days. Returns accepted within 30 days of purchase.

Recently Viewed

View All