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He was the "King of Chefs and Chef of Kings," doyen of haute cuisine, one of the founders of London's famed Savoy Hotel, and probably the greatest cook of all time: Auguste Escoffier occupied an unchallenged position in the realm of gastronomy. This collection of incomparable recipes--classic soups, sauces, fish and shellfish, meat, poultry, game, sandwiches, salads, vegetables, sweets, jams, and beverages--reflects a lifetime of skill and experience. Among the sublime tastes elegantly presented here: a Chicken Velouté Sauce with Cream; Sole Poached in White Wine, Butter, and Tomatoes; Hot Lobster Mousse; Fillet of Beef with Truffles and Madeira; Potatoes Nana; Chestnut Croquettes; and Meringue with Custard Cream. Introduction by the distinguished founder of the International Wine & Food Society.
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About the Author:
August Escoffier was born in 1847 in France. His working career covered a span of sixty-two years, much of which was spent in London, first at the Savoy and then at the Carlton, from where his fame as a chef spread throughout Europe.
Language Notes:
Text: English (translation)
Original Language: French
Original Language: French
"About this title" may belong to another edition of this title.
- PublisherHamlyn
- Publication date2001
- ISBN 10 0600601048
- ISBN 13 9780600601043
- BindingPaperback
- Number of pages884
- EditorHowells Marion
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