Binding: Hardcover Dewey Decimal Number: 641.5944 EAN: 9780517506622 ISBN: 0517506629 Label: Crown Publishers, Inc. Manufacturer: Crown Publishers, Inc. Number Of Items: 1 Number Of Pages: 923 Publication Date: June 01, 1969 Publisher: Crown Publishers, Inc. Release Date: November 13, 2000 Sales Rank: 16652 Studio: Crown Publishers, Inc.
Product DescriptionAn American translation of the definitive Guide Culinaire, the Escoffier Cookbook includes weights, measurements, quantities, and terms according to American usage. Features 2,973 recipes.
What Others Say
The Bible of French cooking
The Escoffier Cookbook and Guide to the Fine Art of Cookery: For Connoisseurs, Chefs, Epicures Complete With 2973 Recipes is great for the foodie that enjoys reading about cooking and recipes. I have my book marked and tagged thruout with notes on techniques etc. A great reference book and just fun to read. Some of the recipes are a kick to read and hopefully someday I'll beable to try them all, or at least more of them..... I highly recommend The Escoffier Cookbook and Guide to the Fine Art of Cookery: For Connoisseurs, Chefs, Epicures Complete With 2973 Recipes for the true foodie.
The Esccoffier Cookbook
Fantastic! A "must read" for ANY chef or "want-to-be chef"! Highly recommended! This is the Bible of the culinary world! Don't even go into a kitchen without reading and memorizing Esccoffier First!
Bible of Modern French Cuisine, at a budget price! Buy It.
`The Escoffier Cookbook' is an English translation of the `Guide Culinaire' by the renowned French chef, Auguste Escoffier, the most important figure in modern professional French culinary practice. One may argue that Antonin Careme is more important simply because Careme influenced Escoffier and write many books on culinary technique, but I suspect every culinary professional reads Escoffier today and few outside academic circles read Careme's original works.
One of the most reliable symptoms of Escoffier's importance can be found in the first essay of Michael Ruhlman's `The Soul of a Chef' dealing with the Certified Master Chef examination given at the Culinary Institute of America. Whenever the candidates were presented with ... Read More
Fascinating to read, but not a "cookbook" in the modern sense
"The Escoffier Cookbook" is a heavily abridged American version of Auguste Escoffier's 1903 book "Guide Culinaire". It is a fascinating look at the art of professional European cookery at the beginning of the 20th century.
However, to appreciate The Escoffier Cookbook and Guide to the Fine Art of Cookery: For Connoisseurs, Chefs, Epicures Complete With 2973 Recipes fully, it's important to understand exactly who it was written for. Escoffier's original guide was never for a second intended for the home cook. Escoffier was a pioneer with respect to the education of professional chefs, and originally wrote The Escoffier Cookbook and Guide to the Fine Art of Cookery: For Connoisseurs, Chefs, Epicures Complete With 2973 Recipes for the use of those working in grand houses, in hotels, on ocean liners, and in restaurants who might not have had access to contemporary recipes. Accordingly, the original book does not attempt to teach basic cooking or food preparation ... Read More
A Beginner/Intermediate Cook
Things that I cannot finds in The Escoffier Cookbook and Guide to the Fine Art of Cookery: For Connoisseurs, Chefs, Epicures Complete With 2973 Recipes (for whatever reasons) which I hoped would be included: 1.recipe for coq au vin 2. recipe for onion soup 3. recipe for lobster thermidor. Things that are in here that I can live without : 1. how to lard a joint of meat which a. I don't understand in terms of doing this b.under no circumstances do I need this in terms of the fat 2. a recipe for boeuf bourguignone which is so old ( it could also be traditional) that it uses a piece of rump roast or top round roast that is not cut into pieces ( it was originally for a tough piece of meat--so said Julia and Jacques the other day on PBS--and his boeuf bourguignon also was a "pot roast" --and I am prejudiced against pot roasts and will never make it that way). ... Read More
