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

Escoffier, Auguste

 
9780517506622: The Escoffier Cookbook: and Guide to the Fine Art of Cookery for Connoisseurs, Chefs, Epicures

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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.

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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 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."

Dal risvolto di copertina interno

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

Le informazioni nella sezione "Su questo libro" possono far riferimento a edizioni diverse di questo titolo.