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Illustrated Escoffier: Classic Recipes from "Le Guide Culinaire" [Hardcover]

Auguste Escoffier , H. L. Cracknell , R.J. Kaufmann


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Book Description

Oct. 30 1989

No cook should be without the original,unabridged translation of Auguste Escoffier's masterpiece Le Guide Culinaire,a classic recipe reference resource which popularised haute cuisine as we know it when it was first published in 1903.

This handsome new edition is a treasure-trove of over 5,000 recipes to guide chefs cooking along classic lines as well as inspire them with fresh ideas. These French dishes form the foundation of modern culinary art and with it the work of every trained chef, who rightly revere this fascinating historical document.

Not only a reference for professionals, it's also a fascinating read for any foodie: an insight into the history and development of modern cookery and the route of French culinary art from the Victorian age to our own kitchens. In his notes we can see Escoffier's philosophy of cooking: modern, simple and clean.

This lavish new edition has been beautifully repackaged and includes a foreword by award-winning chef Heston Blumenthal. It's also been significantly reduced in price so that it can take its rightful place on the bookshelves of chefs, trainee chefs and students of the culinary arts, as well as anyone who enjoys taking cooking seriously.



Auguste Escoffier is unquestionably one of the greatest cooks of all time
Invaluable companion for both amateur and experienced cooks
--This text refers to an alternate Hardcover edition.

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Product Description

From the Back Cover

No cook should be without the original,unabridged translation of Auguste Escoffier's masterpiece Le Guide Culinaire,a classic recipe reference resource which popularised haute cuisine as we know it when it was first published in 1903.

This handsome new edition is a treasure-trove of over 5,000 recipes to guide chefs cooking along classic lines as well as inspire them with fresh ideas. These French dishes form the foundation of modern culinary art and with it the work of every trained chef, whom rightly revere this fascinating historical document.

Not only a reference for professionals, it's also a fascinating read for any foodie: an insight into the history and development of modern cookery and the route of French culinary art from the Victorian age to own kitchens. In his notes we can see Escoffier's philosophy of cooking: modern, simple and clean.

This lavish new edition has been beautifully repackaged and includes a foreword by award-winning chef Heston Blumenthal. It's also been significantly reduced in price so that it can take its rightful place on the bookshelves of chefs, trainee chefs and students of the culinary arts, as well as anyone who enjoys taking cooking seriously.

--This text refers to an alternate Hardcover edition.

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