Escoffier: The Complete Guide to the Art of Modern Cookery
Presented for the first time to the English-speaking public, here is 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 offers those who practice 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.
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Presented for the first time to the English-speaking public, here is 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 offers those who practice 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.
Sauces.Garnishes.Soups.Hors-D'Oeuvre.Eggs.Fish.Releves and Entrees of Butchers' Meat.Releves and Entrees of Poultry.Releves and Entrees of Game.Composite Entrees.Cold Preparations.Roasts.Vegetables and Farinaceous Products.Sweets, Puddings and Desserts.Ices.Savouries.Poached Fruits, Jams and Drinks.Glossary.Menus.Index.
