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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.

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Book Details

ISBN: 9780517506622
ISBN-10: 0517506629
Format: Hardback
(236mm x 158mm x 60mm)
Pages: 140
Imprint: Crown Publications
Publisher: Random House USA Inc
Publish Date: 13-Nov-1941
Country of Publication: United States

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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."

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