Description - The Escoffier Cookbook by Auguste Escoffier
An American translation of the definitive "Guide Culinaire," the classic guide to French "haute cuisine," the "Escoffier Cookbook" includes weights, measurements, quantities, and terms according to American usage. Features 2,973 recipes.
Buy The Escoffier Cookbook by Auguste Escoffier from Australia's Online Independent Bookstore, Boomerang Books.
(236mm x 158mm x 60mm)
Publisher: Random House USA Inc
Country of Publication:
Book Reviews - The Escoffier Cookbook by Auguste Escoffier
Author Biography - Auguste Escoffier
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 Careme'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: bechamel, espagnole, veloute, hollandaise, and tomate. Kaiser Wilhelm II called him the "Emperor of Chefs."