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- Author: Auguste Escoffier
- Publisher: Reprint Publishing
- Year: 2015
- Pages: 536
- ISBN-10: 3959401116
- ISBN-13: 9783959401111
- Format: 21.6 x 27.9 x 2.7 cm, minkšti viršeliai
- Language: English
- SAVE -10% with code: EXTRA
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Description
Complete digitally restored reprint (facsimile) of the original edition of 1907 with excellent resolution and outstanding readability. For print technical reasons, took place the division into two editions. Edition I is from chapter I to XVI with 534 pages and edition II is from chapter XVII to XXIII with 436 pages. Auguste Escoffier (born October 28, 1846, died February 12, 1935). He was a French chef and culinary writer who popularized and updated traditional French cooking methods. He is a legendary figure among chefs and gourmets, and was one of the most important leaders in the development of modern French cuisine. He codified the recipes for the five mother sauces. Auguste Escoffier published "Le Guide Culinaire", which is still used as a major reference work, both in the form of a cookbook and a textbook on cooking. Escoffier's recipes and techniques remain highly influential today, and have been adopted by chefs and restaurants not only in France, but also throughout the world.
EXTRA 10 % discount with code: EXTRA
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- Author: Auguste Escoffier
- Publisher: Reprint Publishing
- Year: 2015
- Pages: 536
- ISBN-10: 3959401116
- ISBN-13: 9783959401111
- Format: 21.6 x 27.9 x 2.7 cm, minkšti viršeliai
- Language: English English
Complete digitally restored reprint (facsimile) of the original edition of 1907 with excellent resolution and outstanding readability. For print technical reasons, took place the division into two editions. Edition I is from chapter I to XVI with 534 pages and edition II is from chapter XVII to XXIII with 436 pages. Auguste Escoffier (born October 28, 1846, died February 12, 1935). He was a French chef and culinary writer who popularized and updated traditional French cooking methods. He is a legendary figure among chefs and gourmets, and was one of the most important leaders in the development of modern French cuisine. He codified the recipes for the five mother sauces. Auguste Escoffier published "Le Guide Culinaire", which is still used as a major reference work, both in the form of a cookbook and a textbook on cooking. Escoffier's recipes and techniques remain highly influential today, and have been adopted by chefs and restaurants not only in France, but also throughout the world.
Reviews