Escoffier: le guide culinaire, revised

The culinary bible that first codified French cuisine--now in an updated English translation with Forewords from Chefs Heston Blumenthal and Tim RyanWhen 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 referencefor professional chefs. This book is the only completely authentic, unabridged English translation of Escoffiers 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 Escoffiers 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 doeuvres to fish, meats, poultry, and desserts Ideal forprofessional chefs, culinary students, serious home cooks, food history buffs, and unrepentant foodies The only unabridged English translation of Escoffiers original text, in a sleek, modern designFor anyone who is serious about French food, modern cooking, or culinary history, Escoffiers Complete Guide to the Art of Modern Cookery is the ultimate guide and cookbook.

• ISBN: 978-0-470-90027-7
• Editorial: John Wiley & Sons
• Encuadernacion: Cartoné
• Páginas: 646
• Fecha Publicación: 08/04/2011
• Nº Volúmenes: 1
• Idioma: Inglés