Product DescriptionPresented for the first time to the English-speaking public, here is the entire translation of Auguste Escoffier's masterpiece Le Guide Culinaire. Its basic principles are as valid today as when it was first published in 1903. It offers those who practice the art of cookery—whether they be professional chefs or managers, housewives, gourmets or students of haute cuisine—invaluable guidelines culled from more than fifty years' experience.
What Others Say
Not for the faint of heart
This is not your average cookbook. This is more of a text book or a reference guide and should be treated as such. The recipes contained in Escoffier: The Complete Guide to the Art of Modern Cookery require a fair amount of culinary knowledge to be prepared successfully. If you are a professional chef or a culinary student and you don't already own it I would highly recommend it.
secret decoder ring for chefs
I'm not a chef, just a serious hobbyist. If you've ever wondered at the designations given dishes on shows like Top Chef and Iron Chef, you'll find Escoffier: The Complete Guide to the Art of Modern Cookery quite illuminating. What makes that 'sauteed' or 'pan-fried' fish 'a la Meuniere'? Escoffier: The Complete Guide to the Art of Modern Cookery will tell you all about it and hundreds of other equally compelling dishes and techniques. The book is arranged in an intuitive manner, with a master recipe followed by variations. This really can be a useful book for any home cook. Because it provides very basic 'root' recipes, it's easy to see the formulas by which recipes are created. Escoffier: The Complete Guide to the Art of Modern Cookery makes all your other cookbooks double their value!
Cookbook
This is the cookbook of all cookbooks. I have heard it described as the bible of cooking. Highly recommended especially if attending a cooking school.
Review from a Professional Chef
I had been looking for a decently priced copy of Escoffier: The Complete Guide to the Art of Modern Cookery for some time. My original copy was a 1960's print and I was loathe to buy one online for fear of getting the bastard copy that was limited in repitiore and scope but Escoffier: The Complete Guide to the Art of Modern Cookery is the real deal. I use it mainly for reference and ideas as I am responsible for feeding over 2000 people daily and a menu for 16 or more items and try to infuse some classic dishes into the fray. Whenever I have a question on a classic preparation of a dish I no longer have to hope that I find something online and can consult the expert on culinary tradition. Escoffier: The Complete Guide to the Art of Modern Cookery IS A MUST BUY FOR ALL SERIOUS COOKS WHO WISH TO BECOME CHEFS! If you are a chef you probably already own Escoffier: The Complete Guide to the Art of Modern Cookery or like me need to replace ... Read More
Professional Encyclopedia of Haute Cuisine
For this new translation, the dust jacket proudly proclaims 'Here, for the first time, is presented to the English-speaking public the entire translation of...' The copy on these dust jackets is usually just ad copy written by the sales department, and I would not take what it says too seriously. When I was much younger, I had the Crown version of Escoffier: The Complete Guide to the Art of Modern Cookery as I happily puttered around in my kitchen. I no longer have it, and am unable to verify claims as to the superiority of this new translation over the older version (according to the editorial page, this translation dates to 1979 and is based on the 1921 French edition).
Escoffier was today's equivalent of a master chef in the finest hotels in England and France during the days ... Read More
