The Escoffier Cookbook (Hardcover)

Auguste Escoffier

ISBN 10: 0517506629 / ISBN 13: 9780517506622

Edité par Random House USA Inc, New York, 1941

Hardcover. 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. An American adaptation of a standard guide to the French culinary arts. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. N° de réf. du vendeur 9780517506622

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.

À 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 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."

Détails bibliographiques

Titre : The Escoffier Cookbook (Hardcover)
Éditeur : Random House USA Inc, New York
Date d'édition : 1941
Reliure : Hardcover
Etat : new