Top positive review
Great body of knowledge from the original.
on 7 September 2017
Big weighty book with a decent translation of Auguste Escoffier's techniques and recipes. The book itself, paper and font and cover is cheap and cheerful. The units as stated in the intro are all American so a bit difficult to use in anger for a Brit in the kitchen. The book is great to read as an intro to Escoffier, whilst actually following the techniques is probably better from alternative derivative publications. Look out for two excellent little books which are an extract of this book, one called "Stocks, Sauces and Garnishes (Escoffier kitchen handbooks) Escoffier kitchen handbooks" and the other "Hors d'Oeuvre (Escoffier kitchen handbooks) Escoffier kitchen handbooks". Worth having as a reference, but I doubt very much if this book will ever accompany me to the kitchen!!