Escoffier
Seiten
2011
|
2nd edition
Butterworth-Heinemann Ltd (Verlag)
978-0-08-096772-1 (ISBN)
Butterworth-Heinemann Ltd (Verlag)
978-0-08-096772-1 (ISBN)
A recipe reference resource that includes over 5,000 recipes to guide chefs cooking along classic lines as well as inspire them with fresh ideas.
No cook should be without the original, unabridged translation of Auguste Escoffier’s masterpiece Le Guide Culinaire, a classic recipe reference resource which popularized haute cuisine as we know it when it was first published in 1903.
This handsome new edition is a treasure-trove of over 5,000 recipes to guide chefs cooking along classic lines as well as inspire them with fresh ideas. These French dishes form the foundation of modern culinary art and with it the work of every trained chef, who rightly revere this fascinating historical document.
Not only a reference for professionals, it’s also a fascinating read for any foodie, offering an insight into the history and development of modern cookery and the route of French culinary art from the Victorian age to our own kitchens. In his notes we can see Escoffier’s philosophy of cooking: modern, simple and clean.
This lavish new edition has been beautifully repackaged and includes a foreword by award-winning chef Heston Blumenthal. It’s also been significantly reduced in price so that it can take its rightful place on the bookshelves of chefs, trainee chefs and students of the culinary arts, as well as anyone who enjoys taking cooking seriously.
No cook should be without the original, unabridged translation of Auguste Escoffier’s masterpiece Le Guide Culinaire, a classic recipe reference resource which popularized haute cuisine as we know it when it was first published in 1903.
This handsome new edition is a treasure-trove of over 5,000 recipes to guide chefs cooking along classic lines as well as inspire them with fresh ideas. These French dishes form the foundation of modern culinary art and with it the work of every trained chef, who rightly revere this fascinating historical document.
Not only a reference for professionals, it’s also a fascinating read for any foodie, offering an insight into the history and development of modern cookery and the route of French culinary art from the Victorian age to our own kitchens. In his notes we can see Escoffier’s philosophy of cooking: modern, simple and clean.
This lavish new edition has been beautifully repackaged and includes a foreword by award-winning chef Heston Blumenthal. It’s also been significantly reduced in price so that it can take its rightful place on the bookshelves of chefs, trainee chefs and students of the culinary arts, as well as anyone who enjoys taking cooking seriously.
Auguste Escoffier, H.L. Cracknell, R.J. Kaufmann
1. Sauces 2. Garnishes 3. Soups 4. Hors d'oeuvre 5. Eggs 6. Fish 7. Releves and Entrees of Butchers' Meat 8. Releves and Entrees of Poultry 9. Releves and Entrees of Game 10. Composite Entrees 11. Cold Preparations 12. Roasts 13. Vegetables and Farinaceous Products 14. Sweets 15. Puddings and Desserts 16. Ices 17. Savouries 18. Poached Fruits 19. Jams and Drinks
| Erscheint lt. Verlag | 15.4.2011 |
|---|---|
| Verlagsort | Oxford |
| Sprache | englisch |
| Maße | 189 x 246 mm |
| Gewicht | 1598 g |
| Themenwelt | Weitere Fachgebiete ► Handwerk |
| ISBN-10 | 0-08-096772-8 / 0080967728 |
| ISBN-13 | 978-0-08-096772-1 / 9780080967721 |
| Zustand | Neuware |
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