Escoffier: The Complete Guide to the Art of Modern Cookery, Revised
Product ID: 83112638
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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. Review: My New Best Friend - I was kind of punishing myself when I purchased this--forcing myself to lock down on technique, returning to a strict standard of preparation, getting really SERIOUS about my craft. I knew there were no lovely, delicious-looking pages of prepared food over which to drool. I vowed that I would attempt to make every one of the 5000 recipes, trying to get it right. Well, after reading the forward material and getting to the first stock recipe, I was overcome with the new and thrilling feeling of the whole world of French food preparation being revealed and opened up to me. I read and study the recipes to make one or two for practice, but in my thoughts, this book was not meant to be the definitive way one must cook. It is just a beginning! Escoffier provides us with everything that succeeded in the past and using that as a base of perfection, there is no staunch rule that it must always be as written. I know from the reading of recipe, after recipe that this is not a cookbook, but a user's Manual--as so-named "Le Guide Culinaire." When the Boeuf Bourguignon is bland, we go to the Guide and ask ourselves, 'Is the broth done properly? What about the stock?" I am in love with this book. Not only does it teach me, it talks to me and inspires me. When I get confused (and I admit that I do), I go to the French cooking academy on-line and watch Stephane. I then say, "Ohhhh!" I whole-heartedly recommend this to all people who already enjoy trying to make French food, but wish to excel at making it! Review: The chefs universe - More than expected
| Best Sellers Rank | #605,980 in Books ( See Top 100 in Books ) #7,980 in Study Guides & Workbooks |
| Customer Reviews | 4.7 out of 5 stars 748 Reviews |
C**.
My New Best Friend
I was kind of punishing myself when I purchased this--forcing myself to lock down on technique, returning to a strict standard of preparation, getting really SERIOUS about my craft. I knew there were no lovely, delicious-looking pages of prepared food over which to drool. I vowed that I would attempt to make every one of the 5000 recipes, trying to get it right. Well, after reading the forward material and getting to the first stock recipe, I was overcome with the new and thrilling feeling of the whole world of French food preparation being revealed and opened up to me. I read and study the recipes to make one or two for practice, but in my thoughts, this book was not meant to be the definitive way one must cook. It is just a beginning! Escoffier provides us with everything that succeeded in the past and using that as a base of perfection, there is no staunch rule that it must always be as written. I know from the reading of recipe, after recipe that this is not a cookbook, but a user's Manual--as so-named "Le Guide Culinaire." When the Boeuf Bourguignon is bland, we go to the Guide and ask ourselves, 'Is the broth done properly? What about the stock?" I am in love with this book. Not only does it teach me, it talks to me and inspires me. When I get confused (and I admit that I do), I go to the French cooking academy on-line and watch Stephane. I then say, "Ohhhh!" I whole-heartedly recommend this to all people who already enjoy trying to make French food, but wish to excel at making it!
D**.
The chefs universe
More than expected
M**V
Brilliant book. Solid. Classy paper..
If you buy it. It's forever. No other books required
J**R
It is Escoffier
If you came to check if this book is good, you probably don't know Escoffier, which is sadly and utterly disappointing I must add. If you are thinking "what? I know Escoffier", then just stop reading and buy it, it is Escoffier, what else you need? So here you are, still didn't buy it, despite of my profound disappointment I am going to indulge yourself with some information about the book: First, this is the bible of gastronomy. I know you might be thinking "wow, an overstatement", believe me, that is not the case. Escoffier published Le Guide Culinaire, which is still used as a major reference by chefs in the whole world. If you go to any respectful restaurant today, the simple way they work is based on what Escoffier documented. He simple documented the basic of modern culinary, mother sauces, classic recipes, soups, garnishes, hors d'oeuvres, fish, meats, poultry, and desserts. The Bible. Second, don't expect photos, drawings or overly detailed recipes, this is not Jammie Oliver, he wrote the guide in 1903, so if you are looking for a recipe book, this is not the one, this is a book to have if you really want to study and understand the classics. Third, this is arguably the only book that allows you to go around telling your friends "that is not the way you do that" while they are cooking, and that my dear friend, can't be priced. Buy the book!
A**B
Good and usefully book
Very useful book and fully translation
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