Escoffier The Complete Guide to the Art of Modern Cookery Revised by H L Cracknell & R J Kaufmann & Georges Auguste Escoffier
Brand: John Wiley & Sons Inc
Product Description
The culinary bible that first codified French cuisinenow in an updated English translation with Forewords from Chefs Heston Blumenthal and Tim Ryan When Georges Auguste Escoffier published the first edition of Le Guide Culinaire in 1903 it instantly became the musthave resource for understanding and preparing French cuisine. More than a century later it remains the classic reference for professional chefs. This book is the only completely authentic unabridged English translation of Escoffiers classic work. Translated from the 1921 Fourth Edition this revision includes allnew Forewords by Heston Blumenthal chefowner of the Michelin threestarrated Fat Duck restaurant and Chef Tim Ryan President of The Culinary Institute of America along with Escoffiers original Forewords a memoir of the great chef by his grandson Pierre and more than 5000 narrative recipes for all the staples of French cuisine. Includes more than 5000 recipes in narrative form for everything from sauces soups garnishes and hors doeuvres to fish meats poultry and desserts Ideal for professional chefs culinary students serious home cooks food history buffs and unrepentant foodies The only unabridged English translation of Escoffiers original text in a sleek modern design For anyone who is serious about French food modern cooking or culinary history Escoffiers Complete Guide to the Art of Modern Cookery is the ultimate guide and cookbook. show more
Condition : New
Author : H L Cracknell R J Kaufmann Georges Auguste Escoffier
Weight : 2220
Publisher : John Wiley ampamp Sons Inc
Language : English
EAN : 9780470900277
ISBN10 : 047090027X
Format : Hardback
Date of Publication : 20110329
Place of Publication : New York United States
Pagination : NA
Dimensions : 198 X 246 X 56mm