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Product Description
Product 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.
- 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
About the Author
H. L. CRACKNELL and R. J. KAUFMANN spent their early years working in the kitchens of several large hotels in London and Europe. The translators met when they were both working at London's Savoy Hotel in the late 1940s: a kitchen where the shadow of its first chef, Escoffier, still cast its influence. They subsequently became lecturers in cookery in a number of technical colleges where they endeavoured to maintain the importance of those fundamentals which Escoffier saw as necessary to the profitability and success of any catering enterprise. The translators have been on the staff of leading centres of catering education in the United Kingdom. H. L. Cracknell is a member of the Association Culinaire Française, founded by A. Escoffier and E. Fétu in 1903. and they are also holders of the Maîtrise Escoffier and Cordon Culinaire, both awarded by the Conseil Culinaire Français. The translators have acted as consultant editors to The Illustrated Escoffier, also published by Heinemann, as a selection of several hundred of the more popular recipes from this book, many of which are illustrated with superb colour photographs and contain more detailed information for their preparation.
--This text refers to an alternate
Hardcover
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First Sentence
This book is written for all who practise the art of cookery, but nevertheless at the very outset it is felt necessary to say something about the basic culinary preparations which play such an important part in the work of the kitchen. Read the first page
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
This book is written for all who practise the art of cookery, but nevertheless at the very outset it is felt necessary to say something about the basic culinary preparations which play such an important part in the work of the kitchen. Read the first page
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Most helpful customer reviews
6 of 6 people found the following review helpful
5.0 out of 5 stars
A neccessity for ANY chef.,
By A Customer
This review is from: Escoffier: The Complete Guide to the Art of Modern Cookery (Hardcover)
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.
5.0 out of 5 stars
Must Have for Serious Cooks or Professional Chefs,
By
This review is from: Escoffier: The Complete Guide to the Art of Modern Cookery (Hardcover)
This book is a great read and excellent reference material. It is brimming with interesting nuggets of information. The recipes may be offputting for the casual cook or someone not passionate about food as recipes are not printed in the traditional way.However, if you are passionate about food and cooking, this will be a book you will turn to again and again. An absolute must.
4.0 out of 5 stars
Wow. Quite overwhelming,
By A Customer
This review is from: Escoffier: The Complete Guide to the Art of Modern Cookery (Hardcover)
This is a great encyclopedia, but it is a little thin on explanation. Many recipes require knowledge of other recipes in the book, causing you to flip frantically through 3 or more recipes just to make one dish. The index and table of contents could be better. All that said, the book has an amazing wealth of recipes, and is a must for the serious chef.
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