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Product Description
An American translation of the definitive Guide Culinaire, the Escoffier Cookbook includes weights, measurements, quantities, and terms according to American usage. Features 2,973 recipes.
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First Sentence
BEFORE undertaking the description of the different kinds of dishes whose recipes I intend giving in this work, it will be necessary to reveal the groundwork whereon these recipes are built. Read the first page
Front Cover | Copyright | Table of Contents | Excerpt | Index
BEFORE undertaking the description of the different kinds of dishes whose recipes I intend giving in this work, it will be necessary to reveal the groundwork whereon these recipes are built. Read the first page
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Front Cover | Copyright | Table of Contents | Excerpt | Index
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Most Helpful Customer Reviews
12 of 13 people found the following review helpful:
4.0 out of 5 stars
Tired of chefs ommitting that one little step?,
By A Customer
This review is from: The Escoffier Cookbook: Guide to the Fine Art of French Cuisine (Hardcover)
This book, published in the 1890s, is an excellent resource for those who aspire to cook great french food. Too often cookbook authors insult readers by leaving out key steps for fear that they may be 'too complicated' or call for veal stock when chefs use demi-glace. This book is complicated, poorly organized and difficult, but it WILL tell you the proper way to make french sauces (an incredible section, and well worth the price of the book in itself) and how best to lard a joint of beef. Treat yourself and buy this book to learn the proper way to prepare traditional french cuisine.
66 of 75 people found the following review helpful:
2.0 out of 5 stars
If it looks too good to be true, it probably is.,
By A Customer
This review is from: The Escoffier Cookbook: Guide to the Fine Art of French Cuisine (Hardcover)
I'm a Chef, and have borrowed copies of Escoffier's Le Guide Culinaire from friends whenever I need it. On a lark, I ran a search on Escoffier here at Amazon.com. I was stunned to find this book for the low cost of $12 or so, knowing that every other copy I had seen cost $60 or $70. So I ordered it and paged through it. Well, it only prints 2300 or so of over 5000 recipes in Escoffier's treatise. Admittedly, probably more than the home cook actually *needs*, but nowhere does the book say that it has been abridged.But, like many Amazon.com customers, I found myself in the position of thinking "but it'll cost me half the price of the book to send it back." So I wound up giving it to a friend who likes to cook, but doesn't need the "real thing." Suffice it to say that if you want the real Esoffier, you're still going to have to drop the $60+ for the Van Nostrand Reinhold edition. Sorry, culinary students, you didn't luck up on a deal. ToqueBlanc
2 of 3 people found the following review helpful:
5.0 out of 5 stars
Escoffier,
By
This review is from: The Escoffier Cookbook: Guide to the Fine Art of French Cuisine (Hardcover)
Excellent material , a really interesting user friendly addition to le repetoire , great to reccomend to up and coming new chefs !
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