Escoffier : Le Guide Culinaire
by H. L. Cracknell, R. J. Kaufmann, Georges Auguste Escoffier
Editor: John Wiley and Sons Ltd
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The Bible Kitchen that first codified the French cuisine first codified the French cuisine–now in an updated translation of English with a Preface by Chefs of Heston Blumenthal and Tim Ryan When Georges Auguste Escoffier published the first edition, The Culinary Guide in 1903, he instantly became the resource for understanding and preparing French cuisine.More than a century later, it remains the classic reference for professional cooks.This book is the only one to be totally authentic, complete English translation of Escoffier’s classic work.Translated from 1921 onwards, Fourth Edition, this revision includes all the new foreword by Heston Blumenthal, Chief Owner of the (three Michelin stars pro rata to the Duck Fat Restaurant, and Chef Tim Ryan, President of the Culinary Institute of America, with Escoffier’s original foreword, a memoir of the great chef by his grandson.Includes over 5,000 recipes in narrative form for everything from sauces, soups, toppings and hors d’ oeuvres.Works of fish, meat, poultry, and desserts * Ideal for professional cooks, culinary art students, serious home cooks, food to history enthusiasts, and impenitents, and gourmets * The only integral translation of Escoffier’s English from the original text, in a modern and elegant design, For anyone who is serious about the subject of the
H. L. Cracknell, R. J. Kaufmann, Georges Auguste Escoffier – Escoffier : Le Guide Culinaire – Free
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