Escoffier: The Complete Guide to the Art of Modern Cookery, Revised

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Escoffier: The Complete Guide to the Art of Modern Cookery, Revised

Escoffier: The Complete Guide to the Art of Modern Cookery, Revised

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£9.9 FREE Shipping

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Recipes were often created and named for famous patrons including royalty, nouveaux riches, and artists. 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. If you enjoy cooking, good at it and you have a stack of celeb chef books then I recommend this book. If you go to any respectful restaurant today, the simple way they work is based on what Escoffier documented. When Georges Auguste Escoffier published the first edition of Le Guide Culinaire in 1903, it instantly became the must-have resource for understanding and preparing French cuisine.

It does not go into minute details of preparation, but offers to those who practise the art of cookery — whether they be professional chefs or managers, housewives, gourmets or students of haute cuisine — invaluable guidelines culled from more than fifty years’ experience. These are all available second hand for pennies and present many of the recipes, with pictures and updated text. Christian Constant - Nombre de page(s) : 1200 - Poids : 862g - Genre : Gastronomie et décoration de la table BIEN ETRE.If you came to check if this book is good, you probably don't know Escoffier, which is sadly and utterly disappointing I must add. Le Guide Culinaire, Escoffier’s main work, was written as an attempt to codify and modernize French haute cuisine, introducing sophisticated yet lighter dishes, and a more scientific way of cooking. Jr; Herndon/Vehling Collection Bookplateleaf 0005 Camera EOS-1D Foldoutcount 0 Identifier cu31924000610117 Identifier-ark ark:/13960/t19k4w98w Lcamid 343039 Ocr ABBYY FineReader 8.

This masterpiece has been meticulously Reprinted in 2023, utilizing the invaluable guidance of the original edition published many years ago in 1912. His father, a blacksmith, arranged for his thirteen-year-old son to work in one of the better restaurants in Nice.

Le livre peut montrer des signes d'usure dus à son utilisation, etre marque ou presenter plusieurs dommages esthetiques mineurs. 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. The hotels and restaurants Escoffier worked in were on the cutting edge of modernity, doing away with many overwrought elements of the Victorian era while serving the elite of society. This book is the only completely authentic, unabridged English translation of Escoffier's classic work.



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