The Escoffier Cookbook: And Guide to the Fine Art of Cookery for Connoisseurs, Chefs, Epicures (Hardcover)

And Guide to the Fine Art of Cookery for Connoisseurs, Chefs, Epicures

By Auguste Escoffier

Clarkson Potter Publishers, 9780517506622, 944pp.

Publication Date: November 13, 1941

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Description

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.



About the Author

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 Careme'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: bechamel, espagnole, veloute, hollandaise, and tomate. Kaiser Wilhelm II called him the "Emperor of Chefs."
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