The Escoffier Cook Book
Escoffier Cookbook, Guide to Fine Art of Cookery, is a 1941 vintage cookbook treasure that packs thousands of recipes. The cookbook is considered "The Bible of Culinary Art" by many. It is not for a beginner or amateur cook.
Format: Hardcover, 923 pages
Publisher: Crown Publishers, Inc.
Author: A. Escoffier
Description: This is a cook book for connoisseurs, gourmets and those who appreciate excellence in food preparation. The nearly three thousand recipes, cover everything in cookery from sauces, soups and hors d'oeuvres to roasts, poultry, game and fish, are the identical recipes used by the famous Escoffier himself, one of the greatest chefs of all time. Clearly and simply he outlines the method of preparation of each dish and tells how to achieve perfection in delicious flavor.
This book, published in France as the Guide Culinaire, is regarded throughout the world as The Bible of Culinary Art, the one indispensable book on fine cooking. Weights, measurements, quantities and terms are stated according to American usage in this American edition.
The Escoffier Cook Book is not for the beginning amateur in cookery. It is for the discriminating, for the artists in cookery who want the special satisfaction of achieving dinners that are unique and notable for their excellence.
Condition: No jacket. Cover has worn off cloth on bottom of spine. Two blank notes pages have recipe notations. Binding mesh showing in first inside spread, but book well bound. Further, nice condition cookbook.
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