Escoffier: The Complete Guide to the Art of Modern Cookery Revised Edition Contributor(s): Cracknell, H. L. (Author), Kaufmann, R. J. (Author), Escoffier, Georges Auguste (Author) |
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ISBN: 047090027X ISBN-13: 9780470900277 Publisher: Wiley OUR PRICE: $66.60 Product Type: Hardcover Published: June 2011 |
Additional Information |
BISAC Categories: - Cooking | Methods - Professional |
Dewey: 641.594 |
LCCN: 2011283826 |
Physical Information: 1.9" H x 7.8" W x 9.8" (4.40 lbs) 646 pages |
Descriptions, Reviews, Etc. |
Publisher Description: The culinary bible that first codified French cuisine--now in an updated English translation with Forewords from Chefs Heston Blumenthal and Tim Ryan When Georges Auguste Escoffier published the first edition of Le Guide Culinaire in 1903, it instantly became the must-have resource for understanding and preparing French cuisine. More than a century later, it remains the classic reference for professional chefs. This book is the only completely authentic, unabridged English translation of Escoffier's classic work. Translated from the 1921 Fourth Edition, this revision includes all-new Forewords by Heston Blumenthal, chef-owner of the Michelin three-star-rated Fat Duck restaurant, and Chef Tim Ryan, President of The Culinary Institute of America, along with Escoffier's original Forewords, a memoir of the great chef by his grandson Pierre, and more than 5,000 narrative recipes for all the staples of French cuisine.
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