The Escoffier Cookbook and Guide to the Fine Art of Cookery: For Connoisseurs Chefs Epicures Complete With 2973 Recipes

About this book

The American translation of the monumental Guide Culinaire Auguste Escoffiers indispensable guide to fine cooking originally published in 1903 with nearly 3 000 recipes for sauces soups roasts desserts and more In The Escoffier Cookbook Auguste Escoffier regarded as one of the greatest chefs of all time presents 2 973 dishes clearly and simply outlines the methods of preparation for each and shows how to achieve perfection in delicious flavor. In Part I: The Fundamental Elements of Cooking he explains the importance of flawless stocks and guides the reader through making them at home. He then moves on to the saucesEspagnole Velout Bechamel Tomato and Hollandaisethat form the foundation of French cooking. Next Escoffier explores the Aspics and Jellies; the Court Bouillons (or short broths); Elementary Preparations (seasoning condiments garnishes stuffings and the like); and finally Leading Culinary Operations (braising poaching sauteing roasting grilling frying gratinating and glazing among others). In Part II: Recipes and Methods of Procedure Escoffier offers nearly 3 000 recipes that show the incredible range of classic French cuisine. All the familiar standards are hereCoquilles Saint-Jacques Crepes Suzette Cassoulet Charlotte Russe Lobster Newburg and Potatoes Dauphinoise plus thousands of not-so-familiar standards. Featuring a comprehensive glossary and a collection of sample menus The Escoffier Cookbook is an invaluable resource for connoisseurs gourmets and those who appreciate excellence in food preparation. Bon apptit!