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Escoffier: Le Guide Culinaire, Revised
John Wiley and Sons Ltd, Aug 2011, Pages: 646
Georges Auguste Escoffier first published Le Guide Culinaire in 1903, and continued to expand and update the book himself through its fourth edition in 1921. Nearly a century later, Le Guide Culinaire remains the top reference to classic French cuisine. This newest revision of Escoffier's masterpiece is an authentic, unabridged translation of the 1921 fourth edition, and includes more than 5000 narrative recipes. The book covers all the staples of classic French and international cookery, from sauces, soups, garnishes, and hors d'oeuvres to fish, meat, poultry, and game to sweet puddings and desserts, ices, and poached fruits, jams, and drinks. The book also includes a selection of menus, a comprehensive glossary, and conversion information. And in addition to Escoffier's original Forewords, this revised edition also includes all-new forewords from two of today's top chefs: Heston Blumenthal, chef and owner of the award-winning Fat Duck restaurant in England, and Tim Ryan, president of The Culinary Institute of America. Just as relevant today as it was one hundred years ago, this invaluable book is a must-have for every chef, culinary student, and food enthusiast.
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.
Includes more than 5,000 recipes in narrative form for everything from sauces, soups, garnishes, and hors d'oeuvres to fish, meats, poultry, and desserts Ideal for professional chefs, culinary students, serious home cooks, food history buffs, and unrepentant foodies The only unabridged English translation of Escoffier's original text, in a sleek, modern design
For anyone who is serious about French food, modern cooking, or culinary history, Escoffier's Complete Guide to the Art of Modern Cookery is the ultimate guide and cookbook.
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