The Escoffier Cookbook (inbunden, eng)

The American translation of the monumental Guide Culinaire, Auguste Escoffier’s 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 homeHe then moves on to the sauces—Espagnole, Velouté, Bechamel, Tomato, and Hollandaise—that 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 cuisineAll the familiar standards are here—Coquilles 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 preparationBon appétit!

Format	Inbunden
Omfång	944 sidor
Språk	Engelska
Förlag	Random House USA Inc
Utgivningsdatum	1941-11-13
ISBN	9780517506622