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The Escoffier Cookbook: Guide to the Fine Art of French Cuisine

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The Escoffier Cookbook: Guide to the Fine Art of French Cuisine (Hardcover)

by A. Escoffier (Author)

3.0 out of 5 stars See all reviews (2 customer reviews)

Price:	�13.99 & this item Delivered FREE in the UK with Super Saver Delivery. See details and conditions
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Product details

Hardcover: 923 pages
Publisher: Crown Publications (31 Dec 1975)
Language English
ISBN-10: 0517506629
ISBN-13: 978-0517506622
Product Dimensions: 22.6 x 14.2 x 5.8 cm

Average Customer Review: 3.0 out of 5 stars See all reviews (2 customer reviews)

Amazon.co.uk Sales Rank: 100,913 in Books (See Bestsellers in Books)
Popular in this category:
#21 in Books > Food & Drink > Entertaining & Special Occasions > Gourmet

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Product Description

Synopsis
An American adaptation of a standard guide to the French culinary arts.

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	64% buy the item featured on this page: The Escoffier Cookbook: Guide to the Fine Art of French Cuisine 3.0 out of 5 stars (2) �13.99
	18% buy Escoffier: The Complete Guide to the Art of Modern Cookery 5.0 out of 5 stars (2)
	8% buy Le Repertoire De La Cuisine 3.9 out of 5 stars (7) �16.49
	6% buy The Complete Robuchon 4.6 out of 5 stars (8) �17.50

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Customer Reviews

2 Reviews

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4 star:		(1)
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Average Customer Review

3.0 out of 5 stars (2 customer reviews)

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Most Helpful Customer Reviews

43 of 50 people found the following review helpful:

2.0 out of 5 stars If it looks too good to be true, it probably is., 3 April 1999

By A Customer

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

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8 of 9 people found the following review helpful:

4.0 out of 5 stars Tired of chefs ommitting that one little step?, 8 Jun 1998

By A Customer

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.

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