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Escoffier Cookbook : And Guide to the Fine Art of Cookery for Connoisseurs, Chefs, Epicures by Auguste Escoffier (1941, Hardcover)
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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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About this product
Product Identifiers
PublisherPotter/Ten SPEED/Harmony/Rodale
ISBN-100517506629
ISBN-139780517506622
eBay Product ID (ePID)88452043
Product Key Features
Book TitleEscoffier Cookbook : and Guide to the Fine Art of Cookery for Connoisseurs, Chefs, Epicures
Number of Pages944 Pages
LanguageEnglish
TopicMethods / Gourmet, Regional & Ethnic / French, Methods / General
Publication Year1941
IllustratorYes
GenreCooking
AuthorAuguste Escoffier
Book SeriesInternational Cookbook Ser.
FormatHardcover
Dimensions
Item Height2 in
Item Weight37.1 oz.
Item Length9.4 in
Item Width6.5 in
Additional Product Features
Intended AudienceTrade
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Ratings and reviews
Most relevant reviews
- 08 May, 2019
Technical ,for the Professional
Excellent Technical cook book, suitable for Professional Chefs.Verified purchase: YesCondition: New
- 21 Aug, 2020
Good book
Brilliant bookVerified purchase: YesCondition: New
