The Escoffier Cookbook: And Guide to the Fine Art of Cookery for Connoisseurs, Chefs, Epicures by Escoffier, Auguste

The Escoffier Cookbook: And Guide to the Fine Art of Cookery for Connoisseurs, Chefs, Epicures

An American translation of the definitive Guide Culinaire, the Escoffier Cookbook includes weights, measurements, quantities, and terms...
$79.28 AUD
$79.28 AUD
SKU: 9780517506622
Product Type: Books
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Author: Auguste Escoffier
Format: Hardcover
Language: English
Subtotal: $79.28
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The Escoffier Cookbook: And Guide to the Fine Art of Cookery for Connoisseurs, Chefs, Epicures by Escoffier, Auguste

The Escoffier Cookbook: And Guide to the Fine Art of Cookery for Connoisseurs, Chefs, Epicures

$79.28

The Escoffier Cookbook: And Guide to the Fine Art of Cookery for Connoisseurs, Chefs, Epicures

$79.28
Author: Auguste Escoffier
Format: Hardcover
Language: English
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.

Author: Auguste Escoffier
Publisher: Clarkson Potter Publishers
Published: 11/13/1941
Pages: 944
Binding Type: Hardcover
Weight: 2.28lbs
Size: 9.43h x 6.27w x 2.24d
ISBN: 9780517506622

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."

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