The Escoffier Cook Book: A Guide to the Fine Art of Cookery

Auguste Escoffier

CROWN PUB Incorporated, 1976 - Cooking - 923 pages

An American translation of the definitive "Guide Culinaire," the classic guide to French "haute cuisine," the "Escoffier Cookbook" includes weights, measurements, quantities, and terms according to American usage. Features 2,973 recipes.

What people are saying

Review: The Escoffier Cookbook: and Guide to the Fine Art of Cookery for Connoisseurs, Chefs, Epicures

User Review  - Stephen - Goodreads

Every lawyer must read Holmes' The Common Law. Every doctor must read the Corpus Hippocraticum. Every priest must read Aquinas' Summa Theologica. So it is that every serious cook should read Escoffier ...

Review: The Escoffier Cookbook: and Guide to the Fine Art of Cookery for Connoisseurs, Chefs, Epicures

User Review  - Jenn De la vega - Goodreads

I read through this like it was Jane Austen. I spent the first run through circling recipes that I thought I could pull off on a normal grocery budget (because who can afford to throw truffles into everything?). My second read will be in the kitchen, I can't wait.

Bibliographic information

• Title: The Escoffier Cook Book: A Guide to the Fine Art of Cookery; International Cookbook Series
• Author: Auguste Escoffier
• Edition: illustrated, reprint
• Publisher: CROWN PUB Incorporated, 1976
• ISBN: 0517506629, 9780517506622
• Length: 923 pages
• Subjects: Cooking / Methods / General; Cooking / Methods / Gourmet; Cooking / Reference; Cooking / Regional & Ethnic / French