The Escoffier Cookbook: A Guide to the Fine Art of French Cuisine
The Escoffier Cookbook: A Guide to the Fine Art of French Cuisine is a classic guide to French cooking. Originally published in 1903, this is the American 1989 printing of the 1969 edition. It holds an amazing almost 2,973 recipes inside. The first part of the book has a lot of instructional material.
Format: Hardcover with dust jacket, 923 pages
Publisher: Crown Publishers, Inc.
Author: Auguste Escoffier
Description: The Escoffier Cook Book is the American edition of Auguste Escoffier's chef d'ouevre, the monumental Guide Culinaire, originally published in 1903. As a reference to the classic cuisine of France, it has yet to be equaled.
Escoffier begins with Part I: The Fundamental Elements of Cooking. In this section, the reader will learn both the primacy of flawless stocks and how to make them. Once this is accomplished, it is easy to proceed to the leading sauces -- Espagnol, Veloute, Bechamel, Tomato, and Hollandaise -- that form the foundation of French cooking. Next Escoffier explores 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, poeling, 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, Potatoes Dauphinoise -- plus thousands of not-so-familiar standards. All recipes have been thoroughly adapted for use in American kitchens. In addition, there is a comprehensive glossary and a collection of sample menus.
The Escoffier Cook Book is an invaluable source for the seasoned chef, or a fascinating read for the armchair cook who wants to know the right way to prepare food.
Condition: Good condition.
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