ISBN-10:
047090027X
ISBN-13:
9780470900277
Pub. Date:
04/26/2011
Publisher:
Wiley
Escoffier: The Complete Guide to the Art of Modern Cookery, Revised / Edition 2

Escoffier: The Complete Guide to the Art of Modern Cookery, Revised / Edition 2

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Product Details

ISBN-13: 9780470900277
Publisher: Wiley
Publication date: 04/26/2011
Edition description: Revised
Pages: 646
Sales rank: 76,257
Product dimensions: 7.50(w) x 9.80(h) x 1.50(d)

About the Author

Georges Auguste Escoffier (1846-1935) was born in a village near Nice called Villeneuve Loubet. His father, a blacksmith, arranged for his thirteen-year-old son to work in one of the better restaurants in Nice. When Escoffier was nineteen, the owner of the most fashionable Paris restaurant, the Petit Moulin Rouge, invited him to join his team. From Paris he went to Monte Carlo, and in 1884 met César Ritz. In 1890, Escoffier and Ritz were called to the Savoy Hotel in London as "chef des cuisines and head of restaurant services" and "general manager" respectively. They went on to open the Ritz Hotel in Paris and the Carlton Hotel in Haymarket, London, and Escoffier published the first edition of Le Guide Culinaire in 1903. He retired at the age of seventy-three, but remained involved with each new French edition of the book until 1921, when the fourth edition appeared.

Translators H. L. Cracknell and R. J. Kaufmann met while they were both working at London's Savoy Hotel in the late 1940's; a kitchen where the shadow of its first chef, Escoffier, still cast its influence. Both have served as lecturers in cookery in a number of technical colleges, and are holders of the Maitrise Escoffier and Cordon Culinaire, both awarded by the Conseil Culinaire Francais.

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Escoffier: The Complete Guide to the Art of Modern Cookery, Revised 5 out of 5 based on 0 ratings. 2 reviews.
foodmon More than 1 year ago
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.
Nas1 More than 1 year ago
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.