Titre: The Escoffier Cookbook and Guide to the Fine Art of Cookery: For Connoisseurs, Chefs, Epicures Complete With 2973 Recipes
�diteur: Clarkson Potter
Date de parution: 1969
Langue: anglais
ISBN � 10 chiffres: 0517506629
ISBN � 13 chiffres: 9780517506622
Reliure: hardcover
�dition: 55th.
�tat de l'article: As New
Poids: 39�onces

A propos de ce titre

Synopsis

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.

� propos de l?auteur

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 Car�me'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: b�chamel, espagnole, velout�, hollandaise, and tomate. Kaiser Wilhelm II called him the "Emperor of Chefs."

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