A Guide to Modern Cookery: Volume 1

by Auguste Escoffier

Overview

If the art of Cookery in all its branches were not undergoing a process of evolution, and if its canons could be once and for ever fixed, as are those of certain scientific operations and mathematical procedures, the present workwould have no raison d'être'; inasmuch as there already exist several excellent culinary text-books in the English language.But everything is so unstable in these times of progress at any cost, and social customs and methods of life alter so rapidly, that a few years now suffice to change completely the face of usages which at their inception bade fair to outlive the age-so enthusiastically were they welcomed by the public. In regard to the traditions of the festal board, it is but twenty years ago since the ancestral English customs began to make way before the newer methods, and we must look to the great impetus given to travelling by steam traction and navigation, in order to account for the gradual but unquestionable revolution.

Product Details

ISBN-13:	9781773750798
Publisher:	DIAMOND PUBLISHERS
Publication date:	11/28/2017
Pages:	394
Product dimensions:	6.00(w) x 9.00(h) x 0.81(d)

About the Author

Georges Auguste Escoffier ( October 28, 1846 - February 12, 1935 ), was a French chef, restaurateur and culinary writer who popularized and updated traditional French cooking methods. Much of Escoffier's technique was based on that of Marie-Antoine Carême, one of the codifiers of French haute cuisine, but Escoffier's achievement was to simplify and modernize Carême's elaborate and ornate style. In particular, he codified the recipes for the five mother sauces. Referred to by the French press as roi des cuisiniers et cuisinier des rois ("king of chefs and chef of kings"-though this had also been previously said of Carême), Escoffier was France's preeminent chef in the early part of the 20th century.