A Guide to Modern Cookery

Auguste Escoffier

$121.95

Paperback

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English

Cambridge University Press
06 June 2013

Hotel & catering trades; General cookery & recipes

Series: Cambridge Library Collection - European History

The late nineteenth and early twentieth centuries witnessed a revolution in the eating habits of European households with disposable incomes. Central to the culinary history of the period is the innovative French chef Georges Auguste Escoffier (1846–1935). His cooking methods, combined with a modern approach to managing professional kitchen staff, contributed to the development of a fashionable culture of dining out, notably at London's Savoy and Carlton hotels. Escoffier's influence was such that he was urged to publish his methods and recipes. Reissued here in its English translation of 1907, this textbook on haute cuisine was first published in French in 1903. Beginning with the fundamental elements of cooking, Escoffier gives nearly 3,000 descriptions and recipes, ranging from sauces and marinades to jams and jellies. Intended for the instruction of aspiring chefs, this monumental work remains a core text at cookery schools to this day.

By: Auguste Escoffier
Imprint: Cambridge University Press
Country of Publication: United Kingdom
Dimensions: Height: 244mm, Width: 170mm, Spine: 45mm
Weight: 1.410kg
ISBN: 9781108063500
ISBN 10: 1108063500
Series: Cambridge Library Collection - European History
Pages: 902
Publication Date: 06 June 2013
Audience: Professional and scholarly , Professional and scholarly , Undergraduate , Undergraduate
Format: Paperback
Publisher's Status: Active

Preface; Glossary; Part I. Fundamental Elements: 1. Fonds de cuisine; 2. The leading warm sauces; 3. The small compound sauces; 4. Cold sauces and compound butters; 5. Savoury jellies or aspics; 6. The court-bouillons and the marinades; 7. Elementary preparations; 8. The various garnishes for soups; 9. Garnishing preparations for relevés and entrées; 10. Leading culinary operations; Part II. Recipes and Modes of Procedure: 11. Hors d'oeuvres; 12. Eggs; 13. Soups; 14. Fish; 15. Relevés and entrées of butcher's meat; 16. Relevés and entrées of poultry and game; 17. Roasts and salads; 18. Vegetables and farinaceous products; 19. Savories; 20. Entremets (sweets); 21. Ices and sherbets; 22. Drinks and refreshments; 23. Fruit-stews and jams; Menus; Index.

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A Guide to Modern Cookery

Auguste Escoffier

$121.95

Paperback

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