• Escoffier: Le Guide Culinaire See large image

    Escoffier: Le Guide Culinaire (Hardback) By (author) H. L. Cracknell, By (author) R.J. Kaufmann, By (author) Georges Auguste Escoffier

    $52.82 - Save $231.56 81% off - RRP $284.38 Free delivery worldwide Available
    Dispatched in 3 business days
    When will my order arrive?
    Add to basket | Add to wishlist |

    DescriptionThe culinary bible that first codified French cuisine now in an updated English translation with Forewords from Chefs Heston Blumenthal and Tim Ryan When Georges Auguste Escoffier published the first edition of Le Guide Culinaire in 1903, it instantly became the must-have resource for understanding and preparing French cuisine. More than a century later, it remains the classic reference for professional chefs. This book is the only completely authentic, unabridged English translation of Escoffier's classic work. Translated from the 1921 Fourth Edition, this revision includes all-new Forewords by Heston Blumenthal, chef-owner of the Michelin three-star-rated Fat Duck restaurant, and Chef Tim Ryan, President of The Culinary Institute of America, along with Escoffier's original Forewords, a memoir of the great chef by his grandson Pierre, and more than 5,000 narrative recipes for all the staples of French cuisine. Includes more than 5,000 recipes in narrative form for everything from sauces, soups, garnishes, and hors d'oeuvres to fish, meats, poultry, and desserts Ideal for professional chefs, culinary students, serious home cooks, food history buffs, and unrepentant foodies The only unabridged English translation of Escoffier's original text, in a sleek, modern design For anyone who is serious about French food, modern cooking, or culinary history, Escoffier's Complete Guide to the Art of Modern Cookery is the ultimate guide and cookbook.


Other books

Other people who viewed this bought | Other books in this category
Showing items 1 to 10 of 10

 

Reviews | Bibliographic data
  • Full bibliographic data for Escoffier

    Title
    Escoffier
    Subtitle
    Le Guide Culinaire
    Authors and contributors
    By (author) H. L. Cracknell, By (author) R.J. Kaufmann, By (author) Georges Auguste Escoffier
    Physical properties
    Format: Hardback
    Number of pages: 646
    Width: 196 mm
    Height: 253 mm
    Thickness: 36 mm
    Weight: 1,642 g
    Language
    English
    ISBN
    ISBN 13: 9780470900277
    ISBN 10: 047090027X
    Classifications

    B&T Merchandise Category: GEN
    B&T Book Type: NF
    BIC E4L: FOO
    BIC geographical qualifier V2: 1DDF
    Nielsen BookScan Product Class 3: T16.1
    DC22: 641.5944
    B&T Modifier: Region of Publication: 03
    B&T Modifier: Academic Level: 05
    B&T General Subject: 240
    LC subject heading:
    Ingram Subject Code: CW
    Libri: I-CW
    B&T Modifier: Subject Development: 06
    B&T Modifier: Geographic Designator: 05
    BIC subject category V2: WBN
    LC subject heading:
    B&T Approval Code: A97406023
    LC subject heading:
    B&T Modifier: Geographic Designator: 17
    LC subject heading:
    BISAC V2.8: CKB034000
    Warengruppen-Systematik des deutschen Buchhandels: 14520
    BISAC V2.8: CKB068000
    LC classification: TX719 .E83213 2011
    Thema V1.0: WBA
    Edition
    2, Revised
    Edition statement
    Revised edition
    Publisher
    John Wiley and Sons Ltd
    Imprint name
    John Wiley & Sons Ltd
    Publication date
    08 August 2011
    Publication City/Country
    Chichester