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Escoffier: Le Guide Culinaire, Revised

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Overview

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 ...

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Overview

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.
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Product Details

  • ISBN-13: 9780470900277
  • Publisher: Wiley
  • Publication date: 4/26/2011
  • Edition description: Revised
  • Edition number: 2
  • Pages: 646
  • Sales rank: 55,211
  • Product dimensions: 7.50 (w) x 9.80 (h) x 1.50 (d)

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Sort by: Showing all of 2 Customer Reviews
  • Posted June 12, 2011

    The Culinary Bible

    If you are interested in food this is the holy grail. How to prepare, think about,execute,and serve wonderful food this is the starting point. It doesnt matter if you are into world cuisine, slow food, pan asian, fusion, continental, vegan, classic french, whatever... these are the insights into the brain of the world's greatest Chef. The rudiments of how to take fine ingredients and transfer them through your skill and knowledge into preparations that will transport your guests to realms of unimaginable satisfaction and enjoyment. There are only two opportunities to put something inside another person for thier enjoyment and one of them is cooking. Please read this book.

    4 out of 4 people found this review helpful.

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  • Posted April 5, 2013

    best of the best in the world.without this no French cooking.Thi

    best of the best in the world.without this no French cooking.This is the bible of every  cook in the world. From top chef in the world to every culinary student know that.

    Was this review helpful? Yes  No   Report this review
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