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Download Escoffier - Le Guide Culinaire: the First Complete Translation Into English: the Complete Guide to the Art of modern Cookery fb2

by Auguste Escoffier,H. L. Cracknell,R. J. Kaufmann
Download Escoffier - Le Guide Culinaire: the First Complete Translation Into English: the Complete Guide to the Art of modern Cookery fb2
Regional & International
  • Author:
    Auguste Escoffier,H. L. Cracknell,R. J. Kaufmann
  • ISBN:
    0831754788
  • ISBN13:
    978-0831754785
  • Genre:
  • Publisher:
    Mayflower Books (March 1, 1979)
  • Pages:
    646 pages
  • Subcategory:
    Regional & International
  • Language:
  • FB2 format
    1127 kb
  • ePUB format
    1900 kb
  • DJVU format
    1341 kb
  • Rating:
    4.2
  • Votes:
    857
  • Formats:
    docx lrf lit doc


The Guide Culinaire, the French national professional cookbook, is where the "classic" recipes were organized and popularized by Georges Auguste Escoffier. It is what the Nouvelle Cuisine of the 1970s rebelled against and what the neo-traditionalists rediscover.

The Guide Culinaire, the French national professional cookbook, is where the "classic" recipes were organized and popularized by Georges Auguste Escoffier. It begins with Recipe which is a brown stock, ends with for a wine punch.

First Translation into English in Its Entirety of Le Guide Culinaire, including "some 2,000 additional recipes" omitted from the more than . Escoffier: The Complete Guide to the Art of Modern Cookery: The First Translation Into English in Its Entirety of Le Guide Culinaire.

First Translation into English in Its Entirety of Le Guide Culinaire, including "some 2,000 additional recipes" omitted from the more than 5000 recipes of the 1907 translation  . ISBN 978-0-7506-0288-4.

Escoffier - Le Guide Culinaire book. Here, for the first time, is presented to the English-speaking public the entire translation of Auguste Escoffier's masterpiece Le Guide Culinaire. Its basic principles are as valid today as when it was first published in 1902. It has successfully withstood the test of decades and remains a nonpareil amony cookery books.

Items related to Escoffier - Le Guide Culinaire: the First Complete. Welcome to Our AbeBooks Store for books. Home Auguste Escoffier; Translator-H. L. Cracknell; Translator-R. Escoffier - Le Guide Culinaire: the First Complete Translation. I always strive to achieve best customer satisfaction and have always described book accurately. I got lot of Out of Print and Rare books in my store and still adding lot of books. I will ship book within 24 hours of confirmed payment.

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For anyone who is serious about French food, modern cooking, or culinary history, Escoffier's Complete Guide to the Art of Modern Cookery is the ultimate guide and cookbook.

More than a century later, it remains the classic reference for professional chefs. This book is the only completely authentic, unabridged English translation of Escoffier's classic work. For anyone who is serious about French food, modern cooking, or culinary history, Escoffier's Complete Guide to the Art of Modern Cookery is the ultimate guide and cookbook.

A Guide to Modern Cookery. These books can take me from 2 to 10 hours to create. Format: Scanned PDF Pages (PDF): 901 Publication Date: 1907.

Escoffier: The Complete . .has been added to your Cart

Escoffier: The Complete .has been added to your Cart. Georges Auguste Escoffier (1846-1935) was born in a village near Nice called Villeneuve Loubet. His father, a blacksmith, arranged for his thirteen-year-old son to work in one of the better restaurants in Nice. Strong Translators H. Cracknell and R. J. Kaufmann met while they were both working at London's Savoy Hotel in the late 1940's; a kitchen where the shadow of its first chef, Escoffier, still cast its influence. Both have served as lecturers in cookery in a number of technical colleges, and are holders of the Maitrise Escoffier and Cordon Culinaire, both awarded by the Conseil Culinaire Francais. Translation of Le guide culinaire.

Author: Escoffier, A. (Auguste), 1846-1935. Note: New York : Mayflower Books, c1921. Subject: Cooking, French.

Here, for the first time, is presented to the English-speaking public the entire translation of Auguste Escoffier's masterpiece Le Guide Culinaire. Its basic principles are as valid today as when it was first published in 1902. It has successfully withstood the test of decades and remains a nonpareil amony cookery books.

Jarortr
An extraordinary cookbook. Use as a reference or to create amazingly good meal courses. I would recommend this cookbook as one of the necessary volumes for the chef's library.
DarK-LiGht
packaged well and in great condition...it was a late x-mas present and I knoew he would love it bit just not as much as he actually did... great iteam and seller
Itiannta
The original book in French....was 1264 pages. This English translation is 646. Something isn't right.
Xtani
Some of the buzz among today's cooking enthusiasts concerns classic recipes or modern departures from them. Arguments arise among cooks over what are "mother" sauces in France; people point to the latest coffee-table cookbook for its "classic" recipes.

But if you're interested in anything like that, why not go to the source, Escoffier? Recipes in the "Gee See" (or "Zhay Say," depending on your native tongue) organized much of this subject in the first place. Escoffier's Guide Culinaire has always been available for those who are interested. ISBN 0831754788 is the reissue of Cracknell and Kaufmann's English translation of the 1921 Flammarion edition in French. Including unvarnished comments from its original time and place: "It may be of interest to note that the authentic type of Indian curry is not suitable for European tastes, but the flavor of the above sauce is generally acceptable." Such opinions (far more numerous in, for instance, the popular 1961 Crown "Larousse Gastronomique"), honestly included in the reprint rather than being edited out to flatter modern "tastes" in turn, add to the historical interest of this edition.

The Guide Culinaire, the French national professional cookbook, is where the "classic" recipes were organized and popularized by Georges Auguste Escoffier. It is what the Nouvelle Cuisine of the 1970s rebelled against and what the neo-traditionalists rediscover. It begins with Recipe #1 which is a brown stock, ends with #5012 for a wine punch. It is the direct source of an Internet signature file I used on and off since the 1980s (mostly "off," in recent years):

"Foundation or Basic sauces -- Espagnole (brown sauce), Velouté, Béchamel, tomato." [Recipes 16-26, by the way.]

(Cooks may argue with each other about what are "mother" sauces. But they mayn't argue with Escoffier.)
Aedem
Le guide culinaire =: The complete guide to the art of modern cookery : the first complete translation into English