{"product_id":"the-escoffier-cookbook-and-guide-to-the-fine-art-of-cookery-for-connoisseurs-chefs-epicures-hardcover","title":"The Escoffier Cookbook: And Guide to the Fine Art of Cookery for Connoisseurs, Chefs, Epicures - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eAuguste Escoffier\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eThe American translation of the monumental \u003ci\u003eGuide Culinaire\u003c\/i\u003e, Auguste Escoffier's indispensable guide to fine cooking originally published in 1903, with nearly 3,000 recipes for sauces, soups, roasts, desserts, and more\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eIn \u003ci\u003eThe Escoffier Cookbook, \u003c\/i\u003eAuguste Escoffier, regarded as one of the greatest chefs of all time, presents 2,973 dishes, clearly and simply outlines the methods of preparation for each, and shows how to achieve perfection in delicious flavor. \u003cp\u003e\u003c\/p\u003eIn Part I: The Fundamental Elements of Cooking, he explains the importance of flawless stocks and guides the reader through making them at home. He then moves on to the sauces--Espagnole, Velouté, Bechamel, Tomato, and Hollandaise--that form the foundation of French cooking. Next, Escoffier explores the Aspics and Jellies; the Court Bouillons (or short broths); Elementary Preparations (seasoning, condiments, garnishes, stuffings, and the like); and finally Leading Culinary Operations (braising, poaching, sauteing, roasting, grilling, frying, gratinating, and glazing, among others). \u003cp\u003e\u003c\/p\u003eIn Part II: Recipes and Methods of Procedure, Escoffier offers nearly 3,000 recipes that show the incredible range of classic French cuisine. All the familiar standards are here--Coquilles Saint-Jacques, Crepes Suzette, Cassoulet, Charlotte Russe, Lobster Newburg, and Potatoes Dauphinoise, plus thousands of not-so-familiar standards. \u003cp\u003e\u003c\/p\u003eFeaturing a comprehensive glossary and a collection of sample menus, \u003ci\u003eThe Escoffier Cookbook\u003c\/i\u003e is an invaluable resource for connoisseurs, gourmets, and those who appreciate excellence in food preparation. \u003ci\u003eBon appétit!\u003c\/i\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eAuguste Escoffier\u003c\/b\u003e (1846-1935) 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 \u003ci\u003eLe Guide Culinaire \u003c\/i\u003eis 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.\"\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 944\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 2.24 x 9.43 x 6.27 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e November 13, 1941\u003c\/div\u003e\n            ","brand":"Books by splitShops","offers":[{"title":"Default Title","offer_id":53467996127539,"sku":"9780517506622","price":37.99,"currency_code":"USD","in_stock":true}],"url":"https:\/\/s3xxpj-vy.myshopify.com\/products\/the-escoffier-cookbook-and-guide-to-the-fine-art-of-cookery-for-connoisseurs-chefs-epicures-hardcover","provider":"The Celestial Starlit Phoenix ","version":"1.0","type":"link"}