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Escoffier [Hardcover]

Auguste Escoffier , H L Cracknell , R J Kaufmann
4.0 out of 5 stars  See all reviews (1 customer review)

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Book Description

22 Oct 1979 Escoffier
Described by Escoffier himself as 'a useful tool rather than just a recipe book' it is therefore a repository of all that is best in Classical French and International cookery and should be kept at hand and referred to constantly.' HCIMA Book Service

This book does not go into the minute details of preparation, but offers to those who practice the art of cookery - whether they be professionals chefs or managers, gourments or students - invaluable guidelines culled from more than fifty years' experience.

This translation supercedes A Guide to Modern Cookery, the English version first published in 1907; it contained a fair percentage of Escoffier's recipes, but was not, unlike The Complete Guide to the Art of Modern Cookery, the comprehensive collection which contains some 2000 additional recipes. Great care had been taken to use the original metric measurements and to give accurate conversions to Imoperial and American measurements in brackets.

Auguste Escoffier is unquestionably one of the greatest cooks of all time
Invaluable companion for both amateur and experienced cooks

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Product details

  • Hardcover: 646 pages
  • Publisher: A Butterworth-Heinemann Title; New edition edition (22 Oct 1979)
  • Language: English
  • ISBN-10: 0750602880
  • ISBN-13: 978-0750602884
  • Product Dimensions: 4.2 x 20 x 24.9 cm
  • Average Customer Review: 4.0 out of 5 stars  See all reviews (1 customer review)
  • Amazon Bestsellers Rank: 441,915 in Books (See Top 100 in Books)
  • See Complete Table of Contents

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17 of 17 people found the following review helpful
4.0 out of 5 stars A great book but know what you are buying. 29 April 2010
By Adam
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.
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