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Escoffier: The Complete Guide to the Art of Modern Cookery
from: Wiley
List Price: $70.00Our Price: $44.10 You Save: $25.90 (37%)Prices subject to change.
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Binding: Hardcover
Dewey Decimal Number: 641
EAN: 9780471290162
Edition: 1
ISBN: 0471290165
Label: Wiley
Manufacturer: Wiley
Number Of Items: 1
Number Of Pages: 646
Publication Date: June 15, 1983
Publisher: Wiley
Studio: Wiley
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Editorial Review:
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.
Customer Reviews
Average Rating: 
Rating:  - Not for the faint of heart
This is not your average cookbook. This is more of a text book or a reference guide and should be treated as such. The recipes contained in this book require a fair amount of culinary knowledge to be prepared successfully. If you are a professional chef or a culinary student and you don't already own it I would highly recommend it.
Rating: - secret decoder ring for chefs
I'm not a chef, just a serious hobbyist. If you've ever wondered at the designations given dishes on shows like Top Chef and Iron Chef, you'll find this book quite illuminating. What makes that 'sauteed' or 'pan-fried' fish 'a la Meuniere'? This book will tell you all about it and hundreds of other equally compelling dishes and techniques. The book is arranged in an intuitive manner, with a master recipe followed by variations. This really can be a useful book for any home cook. Because it ... Read More
Rating: - Cookbook
This is the cookbook of all cookbooks. I have heard it described as the bible of cooking. Highly recommended especially if attending a cooking school.
Rating: - Review from a Professional Chef
I had been looking for a decently priced copy of this book for some time. My original copy was a 1960's print and I was loathe to buy one online for fear of getting the bastard copy that was limited in repitiore and scope but this book is the real deal. I use it mainly for reference and ideas as I am responsible for feeding over 2000 people daily and a menu for 16 or more items and try to infuse some classic dishes into the fray. Whenever I have a question on a classic preparation of a dish I no ... Read More
Rating:  - Professional Encyclopedia of Haute Cuisine
For this new translation, the dust jacket proudly proclaims 'Here, for the first time, is presented to the English-speaking public the entire translation of...' The copy on these dust jackets is usually just ad copy written by the sales department, and I would not take what it says too seriously. When I was much younger, I had the Crown version of this book as I happily puttered around in my kitchen. I no longer have it, and am unable to verify claims as to the superiority of this new translation ... Read More
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