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The Escoffier Cookbook
and Guide to the Fine Art of Cookery for Connoisseurs, Chefs, Epicures (International Cookbook Series)

Rating
1,467 Ratings by Goodreads
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Format
Hardback, 944 pages
Published
United States, 31 December 1975

Auguste Escoffier (1946-1935) was a French chef considered to be the father of haute cuisine. Much of his culinary technique was a simplified and modernized version of Marie-Antoine Carême's elaborate style. Escoffier's 1903 text Le Guide Culinaire is still used as both a cookbook and a textbook today. He helped codify the five fundamental "mother sauces" of French cuisine: béchamel, espagnole, velouté, hollandaise, and tomate. Kaiser Wilhelm II called him the "Emperor of Chefs."


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Product Description

Auguste Escoffier (1946-1935) was a French chef considered to be the father of haute cuisine. Much of his culinary technique was a simplified and modernized version of Marie-Antoine Carême's elaborate style. Escoffier's 1903 text Le Guide Culinaire is still used as both a cookbook and a textbook today. He helped codify the five fundamental "mother sauces" of French cuisine: béchamel, espagnole, velouté, hollandaise, and tomate. Kaiser Wilhelm II called him the "Emperor of Chefs."

Product Details
EAN
9780517506622
ISBN
0517506629
Dimensions
24 x 15.9 x 5.7 centimeters (0.70 kg)

About the Author

Auguste Escoffier(1946-1935) was a French chef considered to be the father of haute cuisine. Much of his culinary technique was a simplified and modernized version ofMarie-Antoine Carame's elaborate style. Escoffier's 1903 text Le Guide Culinaire is still used as both a cookbook and a textbook today. He helped codify the five fundamental "mother sauces" of French cuisine- bechamel, espagnole, veloute, hollandaise, and tomate. Kaiser Wilhelm II called him the "Emperor of Chefs."

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