Num Pages: 140 pages. BIC Classification: WBA; WBN. Category: (G) General (US: Trade). Dimension: 229 x 163 x 56. Weight in Grams: 1142. . 1969. Food & Wine. Hardcover. . . . . Books ship from the US and Ireland.

Codice articolo V9780517506622

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Dati bibliografici

Titolo: The Escoffier Cookbook
Editore: Random House USA Inc
Data di pubblicazione: 1969
Lingua: Inglese
ISBN 10: 0517506629
ISBN 13: 9780517506622
Rilegatura: Rilegato
Condizione: New

Descrizione articolo

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.

Informazioni sull?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 Car�me'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: b�chamel, espagnole, velout�, hollandaise, and tomate. Kaiser Wilhelm II called him the "Emperor of Chefs."

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