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Escoffier [Hardcover]

Auguste Escoffier , H L Cracknell , R J Kaufmann

List Price: CDN$ 75.12
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Book Description

May 30 2011
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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Escoffier + Larousse Gastronomique: The World's Greatest Culinary Encyclopedia, Completely Revised and Updated
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Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com: 4.8 out of 5 stars  40 reviews
20 of 20 people found the following review helpful
5.0 out of 5 stars Fascinating entree to the thinking of Escoffier June 6 2011
By Steven A. Peterson - Published on Amazon.com
Format:Hardcover|Verified Purchase
Wonderfully enjoyable. . . . A foreword by Heston Blumenthal puts this edition in context: "[Escoffier] said he wanted the book to be 'a useful tool rather than just a recipe book,' and that's exactly what it is." Another nice grace note--a very brief biography of Escoffier on pages xx-xxii by his grandson Pierre P. Escoffier.

While Escoffier may have said that this is not a recipe book, the recipes are delightfully straightforward. I have made Cerise jubilee any number of times. His description of how to make this is one of the shortest and most direct. That impressed me!

To the extent that it is relevant, the chapters are organized by various obvious categories: sauces, garnishes, soups, hors-d'oeuvre, eggs, fish, butchers' meat, poultry, game, composite entrees, roasts, vegetables, sweets and desserts, ices, sandwiches, and fruits, jams, and drinks. Covering the waterfront, in short.

Each section, of course, features many recipes. But the short introductory comments are also worthy of note. Here, Escoffier provides general statements about how to approach matters. Sauces? He speaks of basic preparations, such as stocks, glazes, mirepoix, and so on. Back to basics. Then, some general principles on preparing sauces. In short, one gains his perspective on sauces before actually exploring individual recipes.

All in all, a most enjoyable volume for an amateur cook like me.
16 of 16 people found the following review helpful
5.0 out of 5 stars WARNING: Not a beginner's cookbook. June 17 2013
By Amazon Customer - Published on Amazon.com
Format:Hardcover|Verified Purchase
If you are looking for the "1,2,3's" of cooking, this is not the book for you. This book assumes you have, at the minimum, a basic command of culinary skills, terms and techniques. If you can look in the mirror and say "I have that!" the book is brilliant. It's the pinnacle of classic french cooking. There is a lifetime of recipes and challenges to be had within it's covers.

You'll find most of the bad reviews are from folks that are looking for a "step though" cookbook. Please understand it simply isn't that. It's a chef book, written for chef's - although "dangerously" well educated home cooks will have a blast roaming it's pages and plotting their next culinary conquest.
14 of 16 people found the following review helpful
3.0 out of 5 stars Great content, unnecessary new edition July 31 2011
By Andrew P. Vogel - Published on Amazon.com
Format:Hardcover|Verified Purchase
The ONLY thing different in this edition of Escoffier's amazing work is the introductions! If you own a previous edition of this translation, you've got ALL the useful content that's in this edition. Nothing has changed.

Well, one little change in this edition that's kind of nice -- the recipe titles are now in red instead of black.

Is this edition worth buying? ABSOLUTELY if you don't own another edition already. Escoffier's book is outstanding and worthy of a place in any serious cook's library! If you own another edition of this translation, you'll have to decide if getting recipe titles in red (and new introductions <yawn>) is worth the money.
4 of 4 people found the following review helpful
4.0 out of 5 stars Wow Sept. 20 2013
By Amazon Customer - Published on Amazon.com
Format:Hardcover|Verified Purchase
This is a tough book to understand on first read, but once you understand how the recipes build on each other you can make some incredible food. Your family and friends will beg you for more.
5 of 6 people found the following review helpful
5.0 out of 5 stars Chefwife (dot) com's Review July 7 2011
By Jane Smith - Published on Amazon.com

Reviewed by The Wife on Jul 5, 2011

ESCOFFIER: LE GUIDE CULINARIE (Wiley Hardcover; June 2011; $70.00)

The Culinary Bible!

Escoffier Le Guide Culinaire is touted as the bible to the culinary world. Those are very large shoes to fill. Le Guide Culinaire was originally published in 1903. After a century of being used as reference to professional chefs around the world, there is now an English translation of this culinary bible.

Chefwife's Review:

First things first, price point. The price point is steep for a culinary book. As for the breadth and depth of Escoffier, the price point is easily justifiable. The length of time that this book has been in French kitchens proves the trials and tests that it has gone through as a reference. After a century of professional testing and referencing, Escoffier still holds it's own in the bookstore.

Escoffier is a long and lengthy book at over 600 pages, there is no photography as it is NOT a cookbook. This is a strict informational, reference book of French cuisine. Escoffier is broken down into sections: Sauces, Garnishes, Soups, Hors d' Oeuvres, 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 Fruit, Jams and Drinks.

Each sections builds from the basic principles of culinary preparations, the actual recipes for preparation, definitions, subcategories, facts, information, and, honestly, answers to any and every question you will ever have regarding French cuisine.

Suggesting a book in this price range is not something that I would take lightly. For a cookbook, I wouldn't be writing this review. For a reference book, I can stand behind it, and honestly suggest this to anyone in the business, curious about the business, foodies, chefs, culinary students, or anyone who may find French cuisine interesting.

As for the Chef, it took me almost two weeks to get this back from his work kitchen/office. This may possibly be a book that I have to keep a tracker on.

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