The Escoffier Cookbook

Auguste Escoffier

ISBN 10: 0517506629 / ISBN 13: 9780517506622

Published by Random House USA Inc, US, 1941

About this Item

Seller Inventory # LU-9780517506622

Bibliographic Details

• Title: The Escoffier Cookbook
• Publisher: Random House USA Inc, US
• Publication Date: 1941
• Language: English
• ISBN 10: 0517506629
• ISBN 13: 9780517506622
• Binding: Hardback
• 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 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."