A Guide to Modern Cookery - Part I

A Guide to Modern Cookery - Part I

by G. A. Escoffier
     
 

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This vintage book contains a guide to cookery, written with the aim of updating traditional methods of cooking in the light of contemporary culinary developments. Clear, concise, and full of detailed recipes, this text will be of considerable utility to the discerning cook, and shall also be of value to those with an interest in the history and development of cookery.

Overview

This vintage book contains a guide to cookery, written with the aim of updating traditional methods of cooking in the light of contemporary culinary developments. Clear, concise, and full of detailed recipes, this text will be of considerable utility to the discerning cook, and shall also be of value to those with an interest in the history and development of cookery. A great addition to any culinary library, this text is not to be missed by discerning collectors of antiquarian literature of this ilk. The chapters of this book include: 'The Leading Warm Sauces', 'The Small Compound Sauces', 'Cold Sauces and Compound Butters', 'Savoury Jellies or Aspics', 'The Court-Bouillons and the Marinades', 'Elementary Preparations', 'The Various Garnishes for Soups', 'Garnishing Preparations for Relevés and Entrées', et cetera. This volume is being republished now with a specially commissioned new biography of the author.

Product Details

ISBN-13:
9781443758673
Publisher:
Foster Press
Publication date:
10/06/2008
Pages:
686
Sales rank:
863,186
Product dimensions:
5.50(w) x 8.50(h) x 1.51(d)

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