|
||||||||||||||||||
|
||||||||||||||||||
|
||||||||||||||||||
| ||||||||||||
Frequently Bought Together
Product Details
|
Product Description
Product Description
Ingram
BEFORE undertaking the description of the different kinds of dishes whose recipes I intend giving in this work, it will be necessary to reveal the groundwork whereon these recipes are built. Read the first page
Concordance
Front Cover | Copyright | Table of Contents | Excerpt | Index
Suggested Tags from Similar Products(What's this?)Be the first one to add a relevant tag (keyword that's strongly related to this product)
|
What Other Items Do Customers Buy After Viewing This Item?
Customer Reviews
|
Share your thoughts with other customers:
|
||||||||||||||||||||||
|
Most helpful customer reviews
1 of 1 people found the following review helpful
3.0 out of 5 stars
Escoffier Lite -- buy it for a taste, but don't rely on it,
By Brian Connors (Yarmouth, MA) - See all my reviews
This review is from: The Escoffier Cookbook: and Guide to the Fine Art of Cookery for Connoisseurs, Chefs, Epicures (Hardcover)
First off, it's Escoffier, but abridged, and the measurements changed to American measures. Somewhat understandable, but it would seem about time to reissue it with metric measurements -- after all, it seems to me in the Internet age a savvy chef would have measuring equipment for both American and Metric. The abridgement is an issue. It makes it rather difficult to cross-reference with the original (if you go through the trouble of finding it in French, that is), and takes out a lot of things simply because they don't necessarily apply to American kitchens. I have little commentary on the quality of the translation -- my French simply isn't good enough, though I can get the gist of the original reasonably easily -- but there does appear to be measurement discrepancies caused by the unit translation. It does require some understanding of context -- the shockingly ignorant review below proves that. The Guide Culinaire is definitive for its era, but a century old now, and one cannot expect it to line up perfectly with modern cooking. Complaining about the cross-references and brief recipes... well, all I can say is that if it was structured like a more typical book, it would be substantially longer (at least three volumes). The solution to this is to treat recipe building like a research project and study up before you enter the kitchen. I don't think Escoffier would be all that happy with this version, really, but it's not so awful that it doesn't provide a substantial taste of what Escoffier is about. If you can find a good deal on another translation, you're better off, but if you can't afford any better and you're not buying it as a textbook, this will probably do the trick. If you want a more orthodox cookbook, you can't go wrong with Julia Child's Mastering books, but even she goes back to Escoffier.
2 of 3 people found the following review helpful
3.0 out of 5 stars
A Beginner/Intermediate Cook,
This review is from: The Escoffier Cookbook: and Guide to the Fine Art of Cookery for Connoisseurs, Chefs, Epicures (Hardcover)
Things that I cannot finds in this book (for whatever reasons) which I hoped would be included: 1.recipe for coq au vin 2. recipe for onion soup 3. recipe for lobster thermidor. Things that are in here that I can live without : 1. how to lard a joint of meat which a. I don't understand in terms of doing this b.under no circumstances do I need this in terms of the fat 2. a recipe for boeuf bourguignone which is so old ( it could also be traditional) that it uses a piece of rump roast or top round roast that is not cut into pieces ( it was originally for a tough piece of meat--so said Julia and Jacques the other day on PBS--and his boeuf bourguignon also was a "pot roast" --and I am prejudiced against pot roasts and will never make it that way). However, therre is another reviewer who is absolutely right, there is an excellent presentation and overview of the sauces. Also of cooking methods. I just got it--and it's not the only one--I do expect to be at least referring to it, and probably using it.
5.0 out of 5 stars
Culinary Classic,
This review is from: The Escoffier Cookbook: and Guide to the Fine Art of Cookery for Connoisseurs, Chefs, Epicures (Hardcover)
Culinary Classic. If your serious about learning the fundamentals of French cuisine, this is one of the books to study and cook from.
Share your thoughts with other customers: Create your own review
Want to see more reviews on this item?
|
Most recent customer reviews |
Listmania!
Look for similar items by category
Look for similar items by subject
Feedback
|
