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 our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.

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D�tails bibliographiques

Titre: The Escoffier Cookbook (Hardcover)
�diteur: Random House USA Inc, New York
Date de parution: 1941
Langue: anglais
ISBN � 10 chiffres: 0517506629
ISBN � 13 chiffres: 9780517506622
Reliure: Hardcover
�tat de l'article: new

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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