Escoffier: The Complete Guide to the Art of Modern Cookery

Front Cover
Wiley, Jun 15, 1983 - Cooking - 646 pages
3 Reviews
Presented for the first time to the English-speaking public, here is the entire translation of Auguste Escoffier's masterpiece Le Guide Culinaire. Its basic principles are as valid today as when it was first published in 1903. It offers those who practice the art of cookery—whether they be professional chefs or managers, housewives, gourmets or students of haute cuisine—invaluable guidelines culled from more than fifty years' experience.

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User Review  - deznu - Overstock.com

great work not for a novice good man good chef good book would recomend to anyone tring to improve overall knowlage of food not for someone looking for a good dish to serve to the family on monday night Read full review

escoffier:the complete guide to the art of modern

User Review  - fantecee - Overstock.com

Beautiful item,great service, love the online chat service, the person was very polite and helpful, will definatly reccomend to friends and relatives. My son is graduating from culinary arts college ... Read full review

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About the author (1983)

H. L. CRACKNELL and R. J. KAUFMANN spent their early years working in the kitchens of several large hotels in London and Europe. The translators met when they were both working at London’s Savoy Hotel in the late 1940s: a kitchen where the shadow of its first chef, Escoffier, still cast its influence. They subsequently became lecturers in cookery in a number of technical colleges where they endeavoured to maintain the importance of those fundamentals which Escoffier saw as necessary to the profitability and success of any catering enterprise. The translators have been on the staff of leading centres of catering education in the United Kingdom. H. L. Cracknell is a member of the Association Culinaire Française, founded by A. Escoffier and E. Fétu in 1903. and they are also holders of the Maîtrise Escoffier and Cordon Culinaire, both awarded by the Conseil Culinaire Français. The translators have acted as consultant editors to The Illustrated Escoffier, also published by Heinemann, as a selection of several hundred of the more popular recipes from this book, many of which are illustrated with superb colour photographs and contain more detailed information for their preparation.

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