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OverviewDescribed by Escoffier himself as 'a useful tool rather than just a recipe book' it is therefore a repository of all that is best in Classical French and International cookery and should be kept at hand and referred to constantly.' HCIMA Book Service This book does not go into the minute details of preparation, but offers to those who practice the art of cookery - whether they be professionals chefs or managers, gourments or students - invaluable guidelines culled from more than fifty years' experience. This translation supercedes A Guide to Modern Cookery, the English version first published in 1907; it contained a fair percentage of Escoffier's recipes, but was not, unlike The Complete Guide to the Art of Modern Cookery, the comprehensive collection which contains some 2000 additional recipes. Great care had been taken to use the original metric measurements and to give accurate conversions to Imoperial and American measurements in brackets. Full Product DetailsAuthor: Auguste Escoffier , H. L. Cracknell , R. J. KaufmannPublisher: Taylor & Francis Ltd Imprint: Butterworth-Heinemann Ltd Edition: New edition Dimensions: Width: 18.90cm , Height: 4.30cm , Length: 24.60cm Weight: 1.439kg ISBN: 9780750602884ISBN 10: 0750602880 Pages: 646 Publication Date: 22 October 1979 Audience: Professional and scholarly , Professional & Vocational Format: Hardback Publisher's Status: Out of Print Availability: Awaiting stock  Table of ContentsSauces; Garnishes; Soups; Hors d'oeuvre; Eggs; Fish; Releves and entrees of butchers' meat; Releves and entrees of poultry; Releves and entrees of game; Composite entrees; Cold preparations; Roasts; Vegetables and farinaceous products; Sweets; Puddings and desserts; Ices; Savouries; Poached fruits; Jams and drinks; Glossary; Menus.ReviewsAuthor InformationTab Content 6Author Website:Countries AvailableAll regions |
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