- Hardcover: 680 pages
- Publisher: A Butterworth-Heinemann Title; 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 (5 customer reviews)
- Amazon Bestsellers Rank: 339,613 in Books (See Top 100 in Books)
- See Complete Table of Contents
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Product Description
Product Description
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 design
Inside This Book
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First Sentence
This book is written for all who practise the art of cookery, but nevertheless at the very outset it is felt necessary to say something about the basic culinary preparations which play such an important part in the work of the kitchen. Read the first page
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
This book is written for all who practise the art of cookery, but nevertheless at the very outset it is felt necessary to say something about the basic culinary preparations which play such an important part in the work of the kitchen. Read the first page
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Concordance
Browse Sample PagesConcordance
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews
Most Helpful Customer Reviews
24 of 24 people found the following review helpful
Format:Hardcover
The book has pride of place in my kitchen. As a non-professional cook I am amazed at the consistent high standard of food I am able to produce from using it. The variety of recipes contained within is astounding and when I am at a loss for ideas I can always find something interesting to fit in with the rest of my meal plan. This book is expensive, but it is worth every penny.
10 of 10 people found the following review helpful
Format:Hardcover
Escoffier is a classic, chances are you didn't stumble across this title on Amazon and deliberately searched for it as you've seen the book mentioned elsewhere (am I right?)......
Keep in mind you are buying a reference work. It is not an easy read, no glossy photographs of beautiful plates of classic French food and definitely no clearly photographed step by step plans for assembling your dish.
It does however deal very well with the basics (the sauces, stocks and demi-glazes) that are the core of some of the great dishes. It is a treasure trove of ideas for vegetable preparations (the section on Potato preparations has given me myriad ideas). The recipes themselves are short and basic and there is an assumption that you are familiar with basic skill sets.
If you are looking for another French Laundry cookbook (which references Escoffier's Lobster with Paprika by the way) then this isn't it.
If you are a serious home cook looking to expand both your skill sets and your repertoire then this is a very good purchase. In my home it sits next to Larousse Gastranomique and I turn to both looking for ideas and inspiration.
Happy Cooking.
Keep in mind you are buying a reference work. It is not an easy read, no glossy photographs of beautiful plates of classic French food and definitely no clearly photographed step by step plans for assembling your dish.
It does however deal very well with the basics (the sauces, stocks and demi-glazes) that are the core of some of the great dishes. It is a treasure trove of ideas for vegetable preparations (the section on Potato preparations has given me myriad ideas). The recipes themselves are short and basic and there is an assumption that you are familiar with basic skill sets.
If you are looking for another French Laundry cookbook (which references Escoffier's Lobster with Paprika by the way) then this isn't it.
If you are a serious home cook looking to expand both your skill sets and your repertoire then this is a very good purchase. In my home it sits next to Larousse Gastranomique and I turn to both looking for ideas and inspiration.
Happy Cooking.
4 of 4 people found the following review helpful
Format:Hardcover
This book is a cooks dream. It contains exactly 5012 recipes that offer painstaking advice on how to make exceptional food.... 12 hours+ to make a brown stock anyone?
This really is for the serious cook but as stated before if you have come in search of this book then you more than likely know what you're letting yourself in for.
My only gripe with this book (and its a very small one) is that the measurements are for vast quantities. The stock recipe I mentioned above is for 10 litres. Would have been nice not to have to scale down the recipes but this is by no means an impossible task.
This really is for the serious cook but as stated before if you have come in search of this book then you more than likely know what you're letting yourself in for.
My only gripe with this book (and its a very small one) is that the measurements are for vast quantities. The stock recipe I mentioned above is for 10 litres. Would have been nice not to have to scale down the recipes but this is by no means an impossible task.
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Most Recent Customer Reviews
Food bible.
This book contains more recipes and guidance than any living human could ever need or want to read. It's incredible. Read more
Published 4 days ago by Benedict Carey
best book
THIS IS THE BEST BOOK TO BECOME A 'CHEF' You can find all abt the cooking , recipes, method and ingredients It's not so easy to read but the effort probably produce a very good... Read more
Published on 29 Aug 1999
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