Escoffier: The Complete Guide to the Art of Modern Cookery (Hardcover)

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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.

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 Browse Sample Pages
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover

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2 Reviews 5 star:  (2) 4 star:    (0) 3 star:    (0) 2 star:    (0) 1 star:    (0)           Average Customer Review 5.0 out of 5 stars (2 customer reviews)		Share your thoughts with other customers: Create your own review
Most Helpful Customer Reviews   16 of 16 people found the following review helpful: 5.0 out of 5 stars The complete Cookbook, 18 Dec 2000 By  Mr. D. G. White "snorripig" (UK) - See all my reviews (REAL NAME)    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. Comment Comment | Permalink | Was this review helpful to you? Yes No (Report this)   6 of 16 people found the following review helpful: 5.0 out of 5 stars best book, 29 Aug 1999 By A Customer 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 results !!! Comment Comment | Permalink | Was this review helpful to you? Yes No (Report this) Share your thoughts with other customers: Create your own review › See all 2 customer reviews...		Ad feedback   Search Customer Reviews Only search this product's reviews

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