The Escoffier Cook Book: A Guide to the Fine Art of Cookery for Connoisseurs, Chefs, Epicures. Complete with 2973 Recipes

Escoffier, A.

ISBN 10: 0517506629 / ISBN 13: 9780517506622

Published by Crown Publishers Inc, New York, 1969

About this Item

Clean and tight and square with sharp corners. Appears unread/unopened. 31st Printing, 1973. 923 nice white pages. Yellow tint to the tiptops of the pages. The dust jacket has a little shelfwear with a closed tear at the bottom edge of the back panel. The jacket is in new mylar. This jacket has the black background with yellow and white lettering. Size: 8vo - over 7¾" - 9¾" tall.

Seller Inventory # 053491

Bibliographic Details

• Title: The Escoffier Cook Book: A Guide to the Fine Art of Cookery for Connoisseurs, Chefs, Epicures. Complete with 2973 Recipes
• Publisher: Crown Publishers Inc, New York
• Publication Date: 1969
• Language: English
• ISBN 10: 0517506629
• ISBN 13: 9780517506622
• Binding: Hardcover
• Condition: Fine
• Dust Jacket Condition: Very Good
• Book Type: Cooking

About this title

Synopsis

The American translation of the monumental Guide Culinaire, Auguste Escoffier’s indispensable guide to fine cooking originally published in 1903, with nearly 3,000 recipes for sauces, soups, roasts, desserts, and more

In The Escoffier Cookbook, Auguste Escoffier, regarded as one of the greatest chefs of all time, presents 2,973 dishes, clearly and simply outlines the methods of preparation for each, and shows how to achieve perfection in delicious flavor.

In Part I: The Fundamental Elements of Cooking, he explains the importance of flawless stocks and guides the reader through making them at home. He then moves on to the sauces—Espagnole, Velouté, Bechamel, Tomato, and Hollandaise—that form the foundation of French cooking. Next, Escoffier explores the Aspics and Jellies; the Court Bouillons (or short broths); Elementary Preparations (seasoning, condiments, garnishes, stuffings, and the like); and finally Leading Culinary Operations (braising, poaching, sauteing, roasting, grilling, frying, gratinating, and glazing, among others).

In Part II: Recipes and Methods of Procedure, Escoffier offers nearly 3,000 recipes that show the incredible range of classic French cuisine. All the familiar standards are here—Coquilles Saint-Jacques, Crepes Suzette, Cassoulet, Charlotte Russe, Lobster Newburg, and Potatoes Dauphinoise, plus thousands of not-so-familiar standards.

Featuring a comprehensive glossary and a collection of sample menus, The Escoffier Cookbook is an invaluable resource for connoisseurs, gourmets, and those who appreciate excellence in food preparation. Bon appétit!

About the Author

Auguste Escoffier (1846–1935) 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."