Num Pages: 140 pages. BIC Classification: WBA; WBN. Category: (G) General (US: Trade). Dimension: 229 x 163 x 56. Weight in Grams: 1142. . 1969. Food & Wine. Hardcover. . . . .

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Bibliographic Details

Title: The Escoffier Cookbook
Publisher: Random House USA Inc
Publication Date: 1969
Language: English
ISBN 10: 0517506629
ISBN 13: 9780517506622
Binding: Hardcover
Condition: New

About this title

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.

About the Author

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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