- Hardcover: 646 pages
- Publisher: John Wiley & Sons (1 Jun 1983)
- Language English
- ISBN-10: 0471290165
- ISBN-13: 978-0471290162
- Product Dimensions: 25.3 x 19.6 x 3.9 cm
- Average Customer Review: 4.6 out of 5 stars See all reviews (5 customer reviews)
- Amazon Bestsellers Rank: 510,938 in Books (See Top 100 in Books)
- See Complete Table of Contents
| ||||||||||||||||||
 Trade In this Item for up to £24.25
Get an extra £5 when you trade in books worth £10 or more until June 30, 2012. Trade in Escoffier: The Complete Guide to the Art of Modern Cookery for an Amazon.co.uk gift card of up to £24.25, which you can then spend on millions of items across the site. Trade-in values may vary (terms apply). Find more products eligible for trade-in.
|
|
There is a newer edition of this item:
|
Product details |
Product Description
From the Inside Flap
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 1903. It has successfully withstood the test of decades and remains a nonpareil among cookery books. Escoffier was personally involved with each new French edition of his work right up until 1921, when the fourth edition appeared. He altered and improved it over the years in line with his ideas of modification and adaptation. It is the fourth edition which has now been translated into English for the first time by H. L. Cracknell and R. J. Kaufmann. This translation supersedes 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 has been taken to use the original metric measurements and to give accurate conversions to Imperial and American measurements in brackets. Le Guide Culinaire is described by Escoffier himself as ‘a useful tool rather than just a recipe book’. It does not go into minute details of preparation, but offers to those who practise the art of cookery — whether they be professional chefs or managers, housewives, gourmets or students of haute cuisine — invaluable guidelines culled from more than fifty years’ experience. The Complete Guide to the Art of Modern Cookery is therefore a repository of all that is best in Classical French and International cookery and should be kept close at hand and referred to constantly. A Memoir of Escoffier by his grandson, Pierre P. Escoffier, appears at the beginning of the book. An exhaustive index is also provided.
About the Author
H. L. CRACKNELL and R. J. KAUFMANN spent their early years working in the kitchens of several large hotels in London and Europe. The translators met when they were both working at London’s Savoy Hotel in the late 1940s: a kitchen where the shadow of its first chef, Escoffier, still cast its influence. They subsequently became lecturers in cookery in a number of technical colleges where they endeavoured to maintain the importance of those fundamentals which Escoffier saw as necessary to the profitability and success of any catering enterprise. The translators have been on the staff of leading centres of catering education in the United Kingdom. H. L. Cracknell is a member of the Association Culinaire Française, founded by A. Escoffier and E. Fétu in 1903. and they are also holders of the Maîtrise Escoffier and Cordon Culinaire, both awarded by the Conseil Culinaire Français. The translators have acted as consultant editors to The Illustrated Escoffier, also published by Heinemann, as a selection of several hundred of the more popular recipes from this book, many of which are illustrated with superb colour photographs and contain more detailed information for their preparation.
Inside This Book
(Learn More)
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
Explore More
Concordance
Browse Sample PagesConcordance
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
Suggested Tags from Similar Products(What's this?)Be the first one to add a relevant tag (keyword that's strongly related to this product)
|
Sell a Digital Version of This Book in the Kindle Store
If you are a publisher or author and hold the digital rights to a book, you can sell a digital version of it in our Kindle Store.
Learn more
What Other Items Do Customers Buy After Viewing This Item?
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.
Would you like to see more reviews about this item?
Were these reviews helpful?
Let us know
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 11 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
Customer Discussions
|
This product's forum
Active discussions in related forums
Search Customer Discussions
|
Related forums
|
Listmania!
|
|
Look for similar items by category
Look for similar items by subject
Feedback
- Would you like to update product info or give feedback on images?
- I am the Author, and I want to comment on my book.
- I am the Publisher, and I want to comment on this book.
