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Complete guide to the art of modern cooking. Here translated from French into English.

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.

The esteemed French chef provides a collection of recipes for a wide range of simple yet elegant meals with the average housewife in mind

An American translation of the definitive Guide Culinaire, the Escoffier Cookbook includes weights, measurements, quantities, and terms according to American usage. Features 2,973 recipes.

Auguste Escoffier (1846 -1935) was the first great star of modern cooking. Acknowledged during his lifetime as the greatest chef in the world, his clientele included Edward VII and Kaiser Wilhelm II, as well as the leaders of society and of fashion. Kenneth James traces Escoffier's career, from his humble origins on the French Riviera to Paris, London, and New York. Escoffier: The King of Chefs also presents the dishes, from eggs to lobster, on which Escoffier had both a lasting influence and strongly held views.

S'il n'y a pas de roman sans style, si son pouvoir est de nous montrer le monde transformé par un imaginaire, et s'il acquiert une force supplémentaaire quand il parvient à saisir l'histoire de son époque, alors l' uvre romanesque de Céline (1894-1961) est une des grandes uvres de son temps, quoi qu'il ait d'autre part à reprocher à son auteur. En elle, le pouvoir du style se trouve multiplié par le choix initial d'une langue populaire qui avant lui était depuis trois siècles au ban de la littérature ; il s'y déploie un imaginaire si personnel qu'il se reconnaît dans le moindre fragment, et l'histoire la traverse si bien de part en part que les deux ensembles formés par ses huit romans ont chacun pour centre une des deux guerres qui en Europe ont marqué ce siècle.

Auguste Escoffier (1846 -1935) was the first great star of modern cooking. Acknowledged during his lifetime as the greatest chef in the world, his clientele included Edward VII and Kaiser Wilhelm II, as well as the leaders of society and of fashion. Kenneth James traces Escoffier's career, from his humble origins on the French Riviera to Paris, London, and New York. Escoffier: The King of Chefs also presents the dishes, from eggs to lobster, on which Escoffier had both a lasting influence and strongly held views.

Buy with confidence! Book is in new, never-used condition 2.31

Escoffier - Le Guide Culinaire Revised Cookery, REVISED, 2nd Edition by HL Cracknell The culinary bible that first codified French cuisine--now in an updated English translation with Forewords from Chefs Heston Blumenthal and Tim Ryan When Georges Auguste Escoffier published the first edition of Le Guide Culinaire in 1903, it instantly became the must-have resource for understanding and preparing French cuisine. More than a century later, it remains the classic reference for professional chefs. This book is the only completely authentic, unabridged English translation of Escoffier's classic work. Translated from the 1921 Fourth Edition, this revision includes all-new Forewords by Heston Blumenthal, chef-owner of the Michelin three-star-rated Fat Duck restaurant, and Chef Tim Ryan, President of The Culinary Institute of America, along with Escoffier's original Forewords, a memoir of the great chef by his grandson Pierre, and more than 5,000 narrative recipes for all the staples of French cuisine. * Includes more than 5,000 recipes in narrative form for everything from sauces, soups, garnishes, and hors d?oeuvres to fish, meats, poultry, and desserts * Ideal for professional chefs, culinary students, serious home cooks, food history buffs, and unrepentant foodies * The only unabridged English translation of Escoffier's original text, in a sleek, modern design For anyone who is serious about French food, modern cooking, or culinary history, Escoffier's Complete Guide to the Art of Modern Cookery is the ultimate guide and cookbook.

Here, for the first time, is presented to the English-speaking public 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 1902. It has successfully withstood the test of decades and remains a nonpareil amony cookery books.

Complete guide to the art of modern cooking. Here translated from French into English.

Timothy Shaw traces Escoffier's career from the early miseries of apprenticeship to being made chef de cuisine and finally becoming an international celebrity. He never loses sight of the great chef's compassion, charm and originality of approach. The diminutive, frock-coated figure with the famous moustache was not only the inventor of the first Peche Melba and the author of Le Guide Culinaire, he also strove to improve the status and surroundings of the ordinary working cook. It is for this, as much as for his purely culinary achievements, that Escoffier is still remembered and admired today.

Captured here for the first time in English is the life, the philosophy, and the art of the legendary Auguste Escoffier - as he himself recorded it. The text eloquently communicates the warm sensibilities of Escoffier and his great love of food, while culinary art glows from every page, creating a sensory feast for serious gourmands and professionals alike. Escoffier intimately describes dishes, presentations, original menus and recipes, all in the context of their creation.

xix 252p hardback, a fresh copy, clean pages, firm binding, dustjacket in very good clean condition, a well preserved copy, unused

A collection of 415 classic French recipes from a master chef, written in a straightforward style for the home cook and illustrated with photographs designed to assist and inspire.

A collection of 415 classic French recipes from a master chef, written in a straightforward style for the home cook and illustrated with photographs designed to assist and inspire.

“Good cooking is the foundation of true happiness,” said Auguste Escoffier (1846–1935), the pioneer of modern cuisine and the first executive chef of the Ritz Hotel, Paris. Today, the École Ritz Escoffier pays tribute to the great chef by teaching the art of French cooking to amateurs and seasoned professionals alike. This book celebrates the values prized by Escoffier and by hotelier César Ritz: professionalism, creativity, and conviviality. An absolute must for anyone seeking to improve their knowledge and techniques, the book includes 100 recipes for meat, fish, vegetables, foie gras, pasta and rice, international dishes, hors d’oeuvres, and desserts. Each recipe is illustrated and includes clear explanations and a step-by-step guide. An homage to the prestigious school, which is still in its original home at the Ritz Hotel on the Place Vendôme, Paris, this beautiful book is more than a reference; it offers the savoir-faire and secrets of a gourmet chef who has inspired cooks for more than 150 years.

“Good cooking is the foundation of true happiness,” said Auguste Escoffier (1846–1935), the pioneer of modern cuisine and the first executive chef of the Ritz Hotel, Paris. Today, the École Ritz Escoffier pays tribute to the great chef by teaching the art of French cooking to amateurs and seasoned professionals alike. This book celebrates the values prized by Escoffier and by hotelier César Ritz: professionalism, creativity, and conviviality. An absolute must for anyone seeking to improve their knowledge and techniques, the book includes 100 recipes for meat, fish, vegetables, foie gras, pasta and rice, international dishes, hors d’oeuvres, and desserts. Each recipe is illustrated and includes clear explanations and a step-by-step guide. An homage to the prestigious school, which is still in its original home at the Ritz Hotel on the Place Vendôme, Paris, this beautiful book is more than a reference; it offers the savoir-faire and secrets of a gourmet chef who has inspired cooks for more than 150 years.

Old Town Albuquerque potter and merchant, Hubie Schuze agrees to create unique chargers for the table settings in a soon-to-open restaurant. The fee is too enticing to pass up, although the restaurateur is not negotiable on the potting site...the plates must be made at the restaurant in Santa Fe. Grumbling about forfeiting the comforts of his tailor-made shop and home, Hubie arranges for his absence, packs his equipment into his Bronco and heads to Santa Fe... Once onsite, Hubie is immersed in the politics, procedures and polemics of the restaurant business. In an effort to negotiate the egos and agendas, Hubie invites the grillardin for cocktails. The inebriated grill cook insists on snoozing in Hubie’s truck, but the next morning, Hubie finds the garde manger there instead...not breathing and as cold as his menu items. Before Hubie can recover from the shock, things spiral out of control at Schnitzel, forcing the eatery to close its doors after the first night. Unwilling to cede defeat, Hubie rallies the troupe and they reopen with a Mexican-Austrian fusion menu. The reviews are rave and the money rolls in, but soon Hubie is faced with that old prophecy ...no good deed goes unpunished.

Fourteen of the most influential chefs since the 14th century are brought to life in this lavish overview of Western culinary history. Featuring 250 photographs, period paintings, and engravings, and more than 100 recipes in both original and modern versions.