Escoffier
Escoffier
Par:Auguste Escoffier,H. L. Cracknell,R. J. Kaufmann
Publié le 2011-04 par Butterworth-Heinemann
No cook should be without the original,unabridged translation of Auguste Escoffier's masterpiece Le Guide Culinaire,a classic recipe reference resource which popularised haute cuisine as we know it when it was first published in 1903. This handsome new edition is a treasure-trove of over 5,000 recipes to guide chefs cooking along classic lines as well as inspire them with fresh ideas. These French dishes form the foundation of modern culinary art and with it the work of every trained chef, who rightly revere this fascinating historical document. Not only a reference for professionals, it's also a fascinating read for any foodie: an insight into the history and development of modern cookery and the route of French culinary art from the Victorian age to our own kitchens. In his notes we can see Escoffier's philosophy of cooking: modern, simple and clean. This lavish new edition has been beautifully repackaged and includes a foreword by award-winning chef Heston Blumenthal. It's also been significantly reduced in price so that it can take its rightful place on the bookshelves of chefs, trainee chefs and students of the culinary arts, as well as anyone who enjoys taking cooking seriously. Auguste Escoffier is unquestionably one of the greatest cooks of all time Invaluable companion for both amateur and experienced cooks
Ce livre a été classé à 3 par Google Books for mot-clé guide de la cuisine du gibier.
ID de livre de Escoffier's Les livres sont b_NPewAACAAJ, Livre écrit parAuguste Escoffier,H. L. Cracknell,R. J. Kaufmannavec ETAG "6I/OmvLipo8"
Livre publié par Butterworth-Heinemann depuis 2011-04 avoir ISBNs, ISBN 13 Code est 9780080967721 et ISBN 10 Code est 0080967728
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Livre qui ont "680 Pages" est Imprimée à BOOK dans la catégorieBusiness and Economics
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