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Author:   Auguste Escoffier
Publisher:   Cambridge University Press
Imprint:   Cambridge University Press
Dimensions:   Width: 17.00cm , Height: 4.50cm , Length: 24.40cm
Weight:   1.410kg
ISBN:  

9781108063500

ISBN 10:   1108063500
Pages:   902
Publication Date:   06 June 2013
Audience:   Professional and scholarly ,  Professional and scholarly ,  Professional & Vocational ,  Professional & Vocational
Format:   Paperback
Publisher's Status:   Active
Availability:   Manufactured on demand  
We will order this item for you from a manufactured on demand supplier.

Table of Contents

Preface; Glossary; Part I. Fundamental Elements: 1. Fonds de cuisine; 2. The leading warm sauces; 3. The small compound sauces; 4. Cold sauces and compound butters; 5. Savoury jellies or aspics; 6. The court-bouillons and the marinades; 7. Elementary preparations; 8. The various garnishes for soups; 9. Garnishing preparations for relevés and entrées; 10. Leading culinary operations; Part II. Recipes and Modes of Procedure: 11. Hors d'oeuvres; 12. Eggs; 13. Soups; 14. Fish; 15. Relevés and entrées of butcher's meat; 16. Relevés and entrées of poultry and game; 17. Roasts and salads; 18. Vegetables and farinaceous products; 19. Savories; 20. Entremets (sweets); 21. Ices and sherbets; 22. Drinks and refreshments; 23. Fruit-stews and jams; Menus; Index.

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