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Escoffier : A Guide to Modern Cookery: complete edition
Offers a reference for modern French cuisine with over five thousand brief recipes, including appetizers, meats, vegetables, desserts, and drinks.
579 pages, Kindle Edition
First published June 13, 2011
50 people are currently reading
377 people want to read
About the author
Auguste Escoffier
167 books43 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.
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Displaying 1 - 2 of 2 reviews
December 5, 2018
This book is a wonderful, and exhaustive, collection of delicious recipes. It could stand to be updated a bit, but I find it an excellent reference, and source of inspiration.
The only reason I didn't give this book 5 stars is it's lack of precision. Which also makes it unsuitable for novices. While I suspect an experienced home cook who has studied French cooking will have little difficulty, many people used to reading books targeted to home chefs will likely find the material completely inaccessible.
Recipes typically consist of a list of ingredients, followed by only a few sentences of instructions, often referencing techniques the reader is supposed to know, like "whisk flour into water and butter as for choux paste"
Before buying, you may find the site:
https://escoffierathome.com/
Which has many of the recipes adapted to a format most home cooks would expect. Additionally, the recipes show the original text from the book. So I would encourage potential buyers to read the original text on a few of those recipes first and make sure you know what your getting.
The only reason I didn't give this book 5 stars is it's lack of precision. Which also makes it unsuitable for novices. While I suspect an experienced home cook who has studied French cooking will have little difficulty, many people used to reading books targeted to home chefs will likely find the material completely inaccessible.
Recipes typically consist of a list of ingredients, followed by only a few sentences of instructions, often referencing techniques the reader is supposed to know, like "whisk flour into water and butter as for choux paste"
Before buying, you may find the site:
https://escoffierathome.com/
Which has many of the recipes adapted to a format most home cooks would expect. Additionally, the recipes show the original text from the book. So I would encourage potential buyers to read the original text on a few of those recipes first and make sure you know what your getting.
March 1, 2022
This book helped me when I was in my culinary classes, I've gone back and referred to this book several times.
Displaying 1 - 2 of 2 reviews