The Escoffier Cookbook - (International Cookbook) by Auguste Escoffier (Hardcover)
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<p/><br></br><p><b> About the Book </b></p></br></br>An American translation of the definitive Guide Culinaire, the Escoffier Cookbook includes weights, measurements, quantities, and terms according to American usage. Features 2,973 recipes.<p/><br></br><p><b> Book Synopsis </b></p></br></br>An American translation of the definitive "Guide Culinaire," the classic guide to French "haute cuisine," the "Escoffier Cookbook" includes weights, measurements, quantities, and terms according to American usage. Features 2,973 recipes.<p/><br></br><p><b> About the Author </b></p></br></br><b>Auguste Escoffier</b> (1946-1935) was a French chef considered to be the father of haute cuisine. Much of his culinary technique was a simplified and modernized version of Marie-Antoine Carême's elaborate style. Escoffier's 1903 text <i>Le Guide Culinaire </i>is still used as both a cookbook and a textbook today. He helped codify the five fundamental mother sauces of French cuisine: béchamel, espagnole, velouté, hollandaise, and tomate. Kaiser Wilhelm II called him the Emperor of Chefs.
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