What do you think?
Rate this book
A Guide to Modern Cookery
A Guide to Modern Cookery. 910 Pages.
1559 pages, Kindle Edition
First published November 1, 2012
4 people are currently reading
22 people want to read
About the author
Auguste Escoffier
167 books42 followersFrench 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.
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.
Ratings & Reviews
Friends & Following
Create a free account to discover what your friends think of this book!
Community Reviews
No one has reviewed this book yet.