Auguste Escoffier

Gebundenes Buch

The Escoffier Cookbook

And Guide to the Fine Art of Cookery for Connoisseurs, Chefs, Epicures

Beschreibung

An American adaptation of a standard guide to the French culinary arts

Autor

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."

Produktdetails

• International Cookbook Series
• Verlag: Potter
• Repr.
• Seitenzahl: 944
• Erscheinungstermin: 13. November 1941
• Englisch
• Abmessung: 238mm x 165mm x 57mm
• Gewicht: 1186g
• ISBN-13: 9780517506622
• ISBN-10: 0517506629
• Artikelnr.: 14979494