A guide to modern cookery

by Auguste Escoffier

A guide to modern cookery by Escoffier, A. (Auguste), 1846-1935 "Rediscover This Timeless Classic - The Ultimate MP3 Audiobook CD Experience!" Journey back in time and immerse yourself in a world of timeless stories with our classic MP3 Audiobook series. Why Dive into Our Classic Title MP3 Audiobook CDS? Historical This masterwork, has shaped literature, inspired countless adaptations, and touched the hearts of generations. Authentic Faithfully reproduced to capture the essence of the original publication. High Quality Narrated by a cutting-edge AI voice. Consistent AI narration ensures a consistent tone and pace throughout the book. There's no risk of the narrator becoming fatigued or any variations happening in the audio quality. Universal This MP3 CD is compatible with any device that supports MP3 playback - from vintage CD players to modern car stereos and computers Made in the Meticulously produced in a specialized duplication facility right here in the USA. Reacquaint yourself with the tales that have withstood the test of time and embark on a audible journey through literature's golden age! The text of this book is deemed to be in the public domain in the United States. Any use or redistribution of this item outside the United States is done at the user's own risk and liability.Listed

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First published November 1, 2012

About the author

French chef Auguste Escoffier of grand hotels, such as the Savoy and Carlton in London, wrote several cookery books, including Le Guide culinaire (1903).

Georges Auguste Escoffier, restaurateur, popularized and updated traditional methods. This most important legendary figure among gourmands led in the development of modern cuisine. Antoine Carême of the codifiers of haute cuisine based much of technique of Escoffier, whose achievement simplified and modernized his elaborate and ornate style. The press referred to preeminent Escoffier as roi des cuisiniers et cuisinier des rois, "king," also previously said of Carême, of France in the early part of the 20th century.

Escoffier recorded and invented the recipes alongside, another contribution to introduce organized discipline to his kitchens to to elevate to the status of a respected profession. The system of brigade de cuisine organized his kitchens; a partie ran each section.

Escoffier published in the form of a text, still used as a major reference work. Restaurants in France and throughout the world adopted highly influential recipes, techniques and approaches of Escoffier to kitchen management today.