No cook should be without the original,unabridged translation of Auguste Escoffier's masterpiece Le Guide Culinaire,a classic recipe reference resource which popularised haute cuisine as we know it when it was first published in 1903. This handsome new edition is a treasure-trove of over 5,000 recipes to guide chefs cooking along classic lines as well as inspire them with fresh ideas. These French dishes form the foundation of modern culinary art and with it the work of every trained chef, who rightly revere this fascinating historical document. Not only a reference for professionals, it's also a fascinating read for any foodie: an insight into the history and development of modern cookery and the route of French culinary art from the Victorian age to our own kitchens. In his notes we can see Escoffier's philosophy of cooking: modern, simple and clean. This lavish new edition has been beautifully repackaged and includes a foreword by award-winning chef Heston Blumenthal. It's also been significantly reduced in price so that it can take its rightful place on the bookshelves of chefs, trainee chefs and students of the culinary arts, as well as anyone who enjoys taking cooking seriously. Auguste Escoffier is unquestionably one of the greatest cooks of all time Invaluable companion for both amateur and experienced cooks

Escoffier

Business & Money

AUGUSTE ESCOFFIER

Industries

Butterworth-Heinemann

xix 252p hardback, a fresh copy, clean pages, firm binding, dustjacket in very good clean condition, a well preserved copy, unused

Auguste Escoffier: Memories of My Life

Cookbooks, Food & Wine

Van Nostrand-Reinhold

An American translation of the definitive Guide Culinaire, the Escoffier Cookbook includes weights, measurements, quantities, and terms according to American usage. Features 2,973 recipes.

The Escoffier Cookbook and Guide to the Fine Art of Cookery: For Connoisseurs, Chefs, Epicures Complete With 2973 Recipes

Cooking Education & Reference

Clarkson/Potter

Auguste Escoffier, 'king of chefs and chef of kings', was one of the finest practitioner-innovators ever to work in the great French 'tradition culinaire.' During his long life (1846-1935), he presided over many of the world's greatest kitchens, including London's Savoy and Carlton Hotels and the Ritz in Paris, and his 'Guide Culinaire' contains nearly everything he ever thought or wrote about the art to which he devoted himself so absolutely. Until now, however, access to Escoffier's recipes has been difficult for all but professional chefs. It is for this reason that the present edition, which contains an adapted, expanded and updated selection of recipes from the 'Guide Culinaire', has prepared. 415 recipes have been taken from the original book and each recipes has been clearly rewritten. Now the keen home cook will be able to produce, without difficulty, Escoffier classics such as Baked Eggs Mirabeau, Dover Sole Deauville, Beef Tenderloin Saint-Germain, Peaches Cardinal and Violet Souffle. Sumptuous full-color photographs are an inspiration throughout.

Illustrated Escoffier: Recipes from the French Classic Tradition

Literature & Fiction

ANNE JOHNSON

Classics

International Culinary Society

A cookbook from one of the greatest French chefs, "Ma Cuisine" nevertheless deals with dishes for everyday cooking. The recipes featured cover soups and sauces, fish and shellfish, meat, poultry, game and galantines, salads and vegetables, sweets, jams and beverages.

Ma Cuisine

Mandarin

This translation of Auguste Escoffier's "Le Guide Culinaire" contains 2000 recipes which have been added to the 3000 in the earlier English version, "A Guide to Modern Cookery". It also includes a memoir of Escoffier (1846-1935) by his grandson, Pierre P. Escoffier.

The Complete Guide to the Art of Modern Cookery

Illustrated Escoffier

Hamlyn

L'Aide-Memoire culinaire (French Edition)

French and European Publications Inc

RESEÑA : Auguste Escoffier está considerado como el más prestigioso cocinero de su época. En 1934 escribió este libro de recetas. Edición íntegra, sin modificación; seguro que con esta obra los profesionales mejorarán sus conocimientos y las amas de casa aumentarán su prestigio culinario ante sus familiares e invitados. 2,500 recetas básicas de la verdadera cocina francesa; 16 láminas impresas a todo color. Contenido: * Introducción * Vocabulario de términos de cocina * Salsas * Guarniciones, aderezos * Potajes * Hors-d'oeuvre (entremeses) * Tortillas * Pescados, mariscos, ranas, tortugas * Carnes * Aves de corral * Caza * Preparaciones frías * Asados * Legumbres, verduras y pastas alimenticias * Repostería * Helados * Confituras * Sorbetes * Souflés * Bebidas preparadas.

Mi Cocina Escoffier, Edicion Especial

NAUTA GARRIGA

The Culinary guide: Auguste Escoffier: Complete edition with more than 5000 recipes: New translation

Independently published

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