Escoffier

No cook should be without the original, unabridged translation of Auguste Escoffier's masterpiece Le Guide Culinaire, a classic recipe reference 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the foundation of modern culinary art and with it the work of every trained chef, who rightly revere this fascinating historical document.

Auteur
Auguste Escoffier, H.L. Cracknell, R.J. Kaufmann

Texte du rabat

2nd edition. This translation of the great companion for those who practice the art of cookery offers invaluable guidelines. The original metric measurements are given, with Imperial and American measurements in brackets.

Résumé
A recipe reference resource that includes over 5,000 recipes to guide chefs cooking along classic lines as well as inspire them with fresh ideas.

Contenu

1. Sauces 2. Garnishes 3. Soups 4. Hors d'oeuvre 5. Eggs 6. Fish 7. Releves and Entrees of Butchers' Meat 8. Releves and Entrees of Poultry 9. Releves and Entrees of Game 10. Composite Entrees 11. Cold Preparations 12. Roasts 13. Vegetables and Farinaceous Products 14. Sweets 15. Puddings and Desserts 16. Ices 17. Savouries 18. Poached Fruits 19. Jams and Drinks