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Escoffier [Hardcover]

Auguste Escoffier , H L Cracknell , R J Kaufmann
4.6 out of 5 stars  See all reviews (7 customer reviews)

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Book Description

18 April 2011
The culinary bible that first codified French cuisine now 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 must-have 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 Escoffier's classic work. Translated from the 1921 Fourth Edition, this revision includes all-new Forewords by Heston Blumenthal, chef-owner of the Michelin three-star-rated Fat Duck restaurant, and Chef Tim Ryan, President of The Culinary Institute of America, along with Escoffier's original Forewords, a memoir of the great chef by his grandson Pierre, and more than 5,000 narrative recipes for all the staples of French cuisine.* Includes more than 5,000 recipes in narrative form for everything from sauces, soups, garnishes, and hors d'oeuvres 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 Escoffier's original text, in a sleek, modern designFor 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.

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Product details

  • Hardcover: 680 pages
  • Publisher: John Wiley & Sons; Revised edition edition (18 April 2011)
  • Language: English
  • ISBN-10: 047090027X
  • ISBN-13: 978-0470900277
  • Product Dimensions: 24.8 x 19.7 x 3.6 cm
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (7 customer reviews)
  • Amazon Bestsellers Rank: 229,257 in Books (See Top 100 in Books)

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Customer Reviews

4.6 out of 5 stars
4.6 out of 5 stars
Most Helpful Customer Reviews
2 of 2 people found the following review helpful
5.0 out of 5 stars Excellent reference book 13 Feb 2013
Format:Hardcover|Verified Purchase
Exactly as I expected. Timeless information for keen chefs and those wishing to gain a better understanding of the classics.
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3 of 4 people found the following review helpful
3.0 out of 5 stars Poor print quality lets down this classic 31 Dec 2012
By tony
Format:Hardcover|Verified Purchase
A book is both a source of information and a physical object. In the former this scores well as its a classic. However as an object/book to enjoy it fails badly, being let down by the poor paper used and the loose cover is printed on very 'thin' paper.
At this price and given the sales they make it could be so much better. Maybe it was a mistake to print it in England..Italy or China would have been a far better choice.
As for the content many here accept its authoritativeness.
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5.0 out of 5 stars amazing 7 Jun 2014
By weeT
Format:Hardcover|Verified Purchase
Really good detail and you can see the passion for food behind the words, and the industry. Its as good as having someone next to you pointing you in the right direction. A must read for any chef.
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4.0 out of 5 stars Not a traditional cooks book 10 Mar 2014
By Dr G
Format:Hardcover|Verified Purchase
Like other reviewers I'll point out that this is not a picture book with pretty pics of food (there's none...). Simply a curt list of ingredients and a short description of how to cook the item. This is the "bible" that the top chefs use today to put together the classic combinations. If you enjoy cooking, good at it and you have a stack of celeb chef books then I recommend this book. Don't buy it if it's your first cookbook...get a celeb picture book instead...Hestons "...at home" perhaps.
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