Cover
![The Escoffier Cookbook and Guide to the Fine Art of Cookery for Connoisseurs, Chefs, Epicures - Complete with 2973 Recipes - Escoffier, Auguste](/sites/default/files/product_covers/134684_Escoffier-Auguste_The-Escoffier-Cookbook-and-Guide-to-the-Fine-Art-of.jpg)
The Escoffier Cookbook and Guide to the Fine Art of Cookery for Connoisseurs, Chefs, Epicures - Complete with 2973 Recipes
Price
NZ$32.00
Stock
1
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Description
Crown Publishers, 1989
Auguste Escoffier (1946-1935) 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 Le Guide Culinaire is 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....
Format
Second hand Hardback
ISBN
9780517506622
Catalog
Category
SKU
134684