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Synopsis
This book delves into the fundamental elements of French cuisine, emphasizing the paramount importance of well-crafted stocks and sauces. The author, a renowned chef, guides readers through the intricacies of preparing various types of stocks, including white, brown, fish, and game, highlighting the crucial role they play in creating flavorful and satisfying dishes. The book traces the evolution of culinary practices, acknowledging the shift from elaborate, time-consuming methods to lighter and more efficient techniques better suited to modern lifestyles. It emphasizes the importance of using high-quality ingredients and exercising meticulous care throughout the cooking process. The author stresses the significance of achieving a harmonious balance of flavors and textures in sauces, advocating for a judicious use of seasoning to enhance rather than overpower the natural taste of the ingredients. This philosophy reflects a deep understanding of the connection between culinary artistry and digestive well-being. Ultimately, this book offers valuable insights into the art of French cooking, demonstrating how the mastery of foundational techniques can empower cooks to create dishes that are both delicious and health-conscious.
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Book Description
Georges Auguste Escoffier (1846-1935) distinguished himself as an innovative and imaginative chef in the late nineteenth and early twentieth centuries, notably in London's Savoy and Carlton hotels. Reissued here in its 1907 English translation, his influential textbook on haute cuisine was first published in French in 1903.
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A Guide to Modern Cookery (Classic Reprint)
Print on DemandSeller: Forgotten Books, London, United Kingdom
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Paperback. Condition: New. Print on Demand. This book delves into the fundamental elements of French cuisine, emphasizing the paramount importance of well-crafted stocks and sauces. The author, a renowned chef, guides readers through the intricacies of preparing various types of stocks, including white, brown, fish, and game, highlighting the crucial role they play in creating flavorful and satisfying dishes. The book traces the evolution of culinary practices, acknowledging the shift from elaborate, time-consuming methods to lighter and more efficient techniques better suited to modern lifestyles. It emphasizes the importance of using high-quality ingredients and exercising meticulous care throughout the cooking process. The author stresses the significance of achieving a harmonious balance of flavors and textures in sauces, advocating for a judicious use of seasoning to enhance rather than overpower the natural taste of the ingredients. This philosophy reflects a deep understanding of the connection between culinary artistry and digestive well-being. Ultimately, this book offers valuable insights into the art of French cooking, demonstrating how the mastery of foundational techniques can empower cooks to create dishes that are both delicious and health-conscious. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. print-on-demand item. Seller Inventory # 9780282445706_0
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A Guide to Modern Cookery (Classic Reprint)
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PAP. Condition: New. New Book. Shipped from UK. Established seller since 2000. Seller Inventory # LW-9780282445706
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A Guide to Modern Cookery (Classic Reprint)
Seller: PBShop.store UK, Fairford, GLOS, United Kingdom
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PAP. Condition: New. New Book. Shipped from UK. Established seller since 2000. Seller Inventory # LW-9780282445706
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A Guide to Modern Cookery (Classic Reprint)
Print on DemandSeller: Revaluation Books, Exeter, United Kingdom
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Paperback. Condition: Brand New. 906 pages. 9.02x5.98x1.79 inches. In Stock. This item is printed on demand. Seller Inventory # 0282445706
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