Escoffier: Le Guide Culinaire

Escoffier: Le Guide Culinaire


By (author) H. L. Cracknell, By (author) R.J. Kaufmann, By (author) Georges Auguste Escoffier

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  • Publisher: John Wiley & Sons Ltd
  • Format: Hardback | 646 pages
  • Dimensions: 196mm x 246mm x 43mm | 1,701g
  • Publication date: 8 August 2011
  • Publication City/Country: Chichester
  • ISBN 10: 047090027X
  • ISBN 13: 9780470900277
  • Edition: 2, Revised
  • Edition statement: Revised edition
  • Sales rank: 22,511

Product description

The culinary bible that first codified French cuisine?now in anupdated English translation with Forewords from Chefs HestonBlumenthal and Tim Ryan When Georges Auguste Escoffier published the first edition ofLe Guide Culinaire in 1903, it instantly became themust-have resource for understanding and preparing French cuisine.More than a century later, it remains the classic reference forprofessional chefs. This book is the only completely authentic,unabridged English translation of Escoffier's classic work. Translated from the 1921 Fourth Edition, this revision includesall-new Forewords by Heston Blumenthal, chef-owner of the Michelinthree-star-rated Fat Duck restaurant, and Chef Tim Ryan, Presidentof The Culinary Institute of America, along with Escoffier'soriginal Forewords, a memoir of the great chef by his grandsonPierre, and more than 5,000 narrative recipes for all the staplesof French cuisine. * Includes more than 5,000 recipes in narrative form foreverything from sauces, soups, garnishes, and hors d?oeuvres tofish, meats, poultry, and desserts * Ideal for professional chefs, culinary students, serious homecooks, food history buffs, and unrepentant foodies * The only unabridged English translation of Escoffier's originaltext, in a sleek, modern design For anyone who is serious about French food, modern cooking, orculinary history, Escoffier's Complete Guide to the Art ofModern Cookery is the ultimate guide and cookbook.

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