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

Auguste Escoffier
4.2 out of 5 stars  See all reviews (19 customer reviews)
RRP: £25.00
Price: £16.85 & FREE Delivery in the UK. Details
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Book Description

31 Dec 1975
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.

Frequently Bought Together

The Escoffier Cookbook: Guide to the Fine Art of French Cuisine + Larousse Gastronomique + The Complete Robuchon
Price For All Three: £72.85

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  • Larousse Gastronomique £39.00
  • The Complete Robuchon £17.00

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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: 24 x 15.9 x 5.7 cm
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (19 customer reviews)
  • Amazon Bestsellers Rank: 48,505 in Books (See Top 100 in Books)

Inside This Book (Learn More)
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
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Front Cover | Copyright | Table of Contents | Excerpt | Index
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Customer Reviews

Most Helpful Customer Reviews
16 of 16 people found the following review helpful
3.0 out of 5 stars Escoffier cookbook 21 April 2012
By Ryzo
Format:Hardcover|Verified Purchase
This is a fantastic book with thousands of recipies and full of inspiring information. However, little did i know it was in an American translation and therefore, difficult to get my head around the concept of the measured units and terms. i.e. conrstartch and quarts. I was looking for an English translation which it had stated in the product information section. Although it is a fantastic resource for any American chef to have. Its truly the holy grail of all cookbooks, and the must have bible of all chefs in the industry.
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19 of 20 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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105 of 114 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.
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1 of 1 people found the following review helpful
4.0 out of 5 stars Nice subject, shame printers let it down 5 July 2012
Format:Hardcover|Verified Purchase
A very good book content wise but produced on abysmal quality paper, the pages are uncomfortable to turn.
Whether this is to give a feel of authenticity to a work of true art is possible, though barely creditable.

So why the marks? - content must be in a cloud beyond ours, the American terminology though fatuous at times does not diminish the works and if that was the hands of the translator then good for you for your efforts!

Back on to my main topic - why cheapen a book for a few pence (cents!) of paper - a mystery to me?

But it it is still a gem!
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5.0 out of 5 stars first class 26 Jun 2014
Format:Hardcover|Verified Purchase
I was doing a nvq level 3 in professional cooking it great for traditional french recipe s bargain for all the history
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5.0 out of 5 stars Brilliant 11 Nov 2013
Format:Hardcover|Verified Purchase
Got this as a reference book for the budding and up coming chef in the family of the next generation. think it will go down well for his collection.
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5.0 out of 5 stars really love this book 8 Nov 2013
Format:Hardcover|Verified Purchase
great book for anyone wanting to take their cookery to the next level I bought this book after watching Michel Roux Jr he did a documentery on the great man
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5.0 out of 5 stars The Cookery Bible! 1 July 2013
Format:Hardcover|Verified Purchase
first of all, i want to thank the very nice american lady, Blanche i believe, who donated this book to a charity in the USA, i bought it from them in pretty good condition at a very reasonable price.
known throughout the world auguste Escoffier revelotionised cooking to such an extent that he effectively created the manual for restuarants from the inception of this book. he it was that gave all his staff a uniform with hats, so that they didnt have to wear their own clothes in the kitchen, he organised them into teams, brigades they call them, and appointed head chefs for the different skills. the recipes are amazing, if however also daunting. one recipe i saw as i was flicking through prior to giving it as a present to my girlfriend, had a requisite for 36 gallons of boiling water and vast quantities of ingredients, but this was for a restaurant, not a dinner for two in a home kitchen. if you can scale it down, then i'm sure it will taste just as fine. many other recipes call for the use of previous recipes results, so, you would use a sauce from the book in another recipe within the book.
that being said the food is pretty awesome. no self respecting professional chef should be without a copy, and if its good enough for the business, it should be good enough for my modest kitchen. one word of warning. dont buy this if you just want a recipe book. do buy if you intend to improve your cooking skills / techniques. it oulines the basic skills used for most modern recipes. as a last word i could say that the masterchef bible wold be a more modern and perhaps useful addition to most peoples kitchen since it has photo montage cookery classes which again will teach you cooking skills, but much more fitting to a home kitchen.
still and all this was a wonderful addition to our cookery book shelves.
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Most Recent Customer Reviews
5.0 out of 5 stars Five Stars
A legendary chef. ...
Published 1 day ago by Filip Kral
5.0 out of 5 stars The Escoffier Cookbook
A really interesting book. An eye opening book into the efforts chefs go to preparing food. It taught me about the art cooking.
Published 1 month ago by Oliver Packer
5.0 out of 5 stars if you have the time you will be very happy
Ah yes, what can one say, if you have the time you will be very happy
Published 1 month ago by jaime balbontin
1.0 out of 5 stars One of the Masters of cuisine
Received the book a few days ago.

Have not had time to read it yet - however I have browsed through it - I ordered it following a television programme discussing this... Read more
Published 11 months ago by Netherfield4348
2.0 out of 5 stars Oh dear
I did not realise when I ordered this, it was an American edition. My wife is French trained in the kitchen. She has hardly opened it !
Published 15 months ago by JR
5.0 out of 5 stars cooks bible
this biik explains every cookery term you have ever heard. some of the best chefs in the world state that every cook should have a copy of this.
Published 20 months ago by mrs barbara reynolds
5.0 out of 5 stars great xmas pressie
Bought for my boyfriend who's a chef and always wanted a copy as contain everything! Great book for those aspiring chefs. Recipes classic and should be in every chefs repitoire
Published 20 months ago by belle_magenta
5.0 out of 5 stars Great Book
Bought for my son who is training to become a chef. A friend recommended it me. My son loves it
Published 20 months ago by Karen Norfolk
5.0 out of 5 stars gift
i purchased as gift for my son, i would recomend it to any trainee chef or higher,a full knowledgeable read
Published 21 months ago by snowdrop
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