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Escoffier: The Complete Guide to the Art of Modern Cookery, Revised

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English-speaking public the entire translation of Auguste Escoffier’s masterpiece Le Guide Culinaire. Not only a reference for professionals, it’s also a fascinating read for any foodie, offering an insight into the history and development of modern cookery and the route of French culinary art from the Victorian age to our own kitchens.

However, you have to Use critical thinking skills, be extremely patience and observe what you are doing. This lavish new edition has been beautifully repackaged and includes a foreword by award-winning chef Heston Blumenthal. This handsome new edition is a treasure-trove of over 5,000 recipes to guide chefs cooking along classic lines as well as inspire them with fresh ideas.Presenting an Exquisite Leather-Bound Edition, expertly crafted by the prestigious organization "Rare Biblio" with Original Natural Leather that gracefully adorns the spine and corners. Le guide culinaire = The complete guide to the art of modern cookery : the first complete translation into English / A. Grandissime, mais attention ce n'est pas livre de recettes de cuisine (même s'il y en a 5000), c'est une thèse sur la cuisine qu'il faut lire du début à la fin avant de vraiment commencer à pouvoir faire des recettes. Second, don't expect photos, drawings or overly detailed recipes, this is not Jammie Oliver, he wrote the guide in 1903, so if you are looking for a recipe book, this is not the one, this is a book to have if you really want to study and understand the classics.

He is a legendary figure among chefs and gourmands, and was one of the most important leaders in the development of modern French cuisine. Jr; Herndon/Vehling Collection Bookplateleaf 0005 Camera EOS-1D Foldoutcount 0 Identifier cu31924000610117 Identifier-ark ark:/13960/t19k4w98w Lcamid 343039 Ocr ABBYY FineReader 8.This usage of the book still holds today; many culinary schools still use it as their culinary textbook. Escoffier's recipes, techniques and approaches to kitchen management remain highly influential today, and have been adopted by chefs and restaurants not only in France, but also throughout the world. If the original book was published in multiple volumes then this reprint is of only one volume, not the whole set. His father, a blacksmith, arranged for his thirteen-year-old son to work in one of the better restaurants in Nice.

As this print on demand book is reprinted from a very old book, there could be some missing or flawed pages, but we always try to make the book as complete as possible. We found this book important for the readers who want to know more about our old treasure so we brought it back to the shelves. Escoffier was personally involved with each new French edition of his work right up until 1921, when the fourth edition appeared.The original text was printed for the use of professional chefs and kitchen staff; Escoffier's introduction to the first edition explains his intention that Le Guide Culinaire be used toward the education of the younger generation of cooks. This masterpiece has been meticulously Reprinted in 2019, utilizing the invaluable guidance of the original edition published many years ago in 1921. If one is really interested in knowing the correct terms and how to execute just about anything in a kitchen, this is the book one must have on the shelf. If you enjoy cooking, good at it and you have a stack of celeb chef books then I recommend this book.

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