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

AUGUSTE ESCOFFIER

ANNE JOHNSON

Classics

International Culinary Society

Pretty cakes they are, great cookbook for parties and special occasions!

Pretty Cakes: The Art of Cake Decorating

Cookbooks, Food & Wine

Mary Goodbody

Jane Stacey

Baking

The Great American Cookbook

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Books by International Culinary Society