Escoffier Le Guide Culinaire, Revised

ISBN-10: 047090027X
ISBN-13: 9780470900277
Edition: 2nd 2011
List price: $70.00 Buy it from $31.37
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Description: Georges Auguste Escoffier first published Le Guide Culinaire in 1903, and continued to expand and update the book himself through its fourth edition in 1921. Nearly a century later, Le Guide Culinaire remains the top reference to classic French  More...

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Book details

List price: $70.00
Edition: 2nd
Copyright year: 2011
Publisher: John Wiley & Sons, Incorporated
Publication date: 6/7/2011
Binding: Hardcover
Pages: 646
Size: 7.75" wide x 10.00" long x 1.50" tall
Weight: 3.872
Language: English

Georges Auguste Escoffier first published Le Guide Culinaire in 1903, and continued to expand and update the book himself through its fourth edition in 1921. Nearly a century later, Le Guide Culinaire remains the top reference to classic French cuisine. This newest revision of Escoffier's masterpiece is an authentic, unabridged translation of the 1921 fourth edition, and includes more than 5000 narrative recipes. The book covers all the staples of classic French and international cookery, from sauces, soups, garnishes, and hors d'oeuvres to fish, meat, poultry, and game to sweet puddings and desserts, ices, and poached fruits, jams, and drinks. The book also includes a selection of menus, a comprehensive glossary, and conversion information. And in addition to Escoffier's original Forewords, this revised edition also includes all-new forewords from two of today's top chefs: Heston Blumenthal, chef and owner of the award-winning Fat Duck restaurant in England, and Tim Ryan, president of The Culinary Institute of America. Just as relevant today as it was one hundred years ago, this invaluable book is a must-have for every chef, culinary student, and food enthusiast.

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