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Product Description
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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Customer Reviews
Most Helpful Customer Reviews
12 of 13 people found the following review helpful
Format: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.
69 of 78 people found the following review helpful
Format: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
Format:Hardcover|Amazon 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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