The Escoffier Cookbook: and Guide to the Fine Art of Cookery for Connoisseurs, Chefs, Epicures - Rilegato

Escoffier, Auguste

Rilegato

ISBN 10: 0517506629 ISBN 13: 9780517506622

Casa editrice: Clarkson Potter, 1941

Riassunto

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.

Su questo libro

L'autore:

Auguste Escoffier (1946–1935) was a French chef considered to be the father of haute cuisine. Much of his culinary technique was a simplified and modernized version of Marie-Antoine Carême's elaborate style. Escoffier's 1903 text Le Guide Culinaire is still used as both a cookbook and a textbook today. He helped codify the five fundamental "mother sauces" of French cuisine: béchamel, espagnole, velouté, hollandaise, and tomate. Kaiser Wilhelm II called him the "Emperor of Chefs."

Dalla seconda/terza di copertina:

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

Su questa edizione

• Editore: Clarkson Potter
• Data di pubblicazione: 1941
• ISBN 10: 0517506629
• ISBN 13: 9780517506622
• Rilegatura: Copertina rigida
• Numero di pagine: 923