Escoffier: The Complete Guide to the Art of Modern Cookery

By Auguste Escoffier

Book Overview

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.

• Format: Hardcover
• Language: English
• ISBN: 0471290165
• ISBN13: 9780471290162
• Release Date: June 1983
• Publisher: Wiley
• Length: 646 Pages
• Weight: 3.13 lbs.
• Dimensions: 10.0" x 1.7" x 7.8"

Customer Reviews

Executive Chef

It has been said that the true test of any work,whether it be a piece of art, music, or a book is the test of time. This volume has done just that! First written almost 100 years ago these recipes are just as relavent today as they were in Escoffier's time. Please be aware that this book is not for the beginner. The author assumes that the reader has developed the skills and methods that are needed in any kitchen. I have worked professionally as a chef for 25 years and assure you that this work will always be on my bookshelf. When it comes to classic French cuisine this work is indispensible.

A neccessity for ANY chef.

Many of the reviews I've read about this book are inexperienced and ignorant. They claim that it is "...a bit out of date..." and "...cryptic...", when in fact it sets the standard for French Cuisine, and much of American Cuisine. As a graduate of the Culinary Institute of America, I can say that this book has been infinitely helpful as both a text book and a source for research and reference. It is only as difficult to read for someone who has never cooked, as music is difficult for someone who has never played an instrument. I own three different translations of Escoffier's Cookbook and this copy is by far the best.

one of the most professional cook books ever.

I am a chef an you can not buy any other books untill you have read this one. All of cullenry mastery is in there .