by Georges Auguste Escoffier
For anyone who is serious about French food, modern cooking, or culinary history, Escoffier: Le Guide Culinaire, Revised is the ultimate guide and cookbook.
Georges Auguste Escoffier was personally involved with each French edition of his masterwork Le Guide Culinaire until the fourth in 1921, altering and improving it over the years in line with his modifications and adaptations of his ideas. This is a translation of that fourth edition, originally titled The Complete Guide to the Art of Modern Cookery: the first ever complete translation into English and a landmark when it first published. Superseding A Guide to Modern Cookery, which published in 1907 but omitted over 2,000 of his groundbreaking recipes, it quickly became the definitive repository of all that is best in classical French cuisine.
Great care was taken to translate Escoffier's truncated instructions with clarity and accuracy. Every measurement for the Guide was painstakingly weighed by an assistant on a set of scales Escoffier had ordered especially for the purpose: this edition uses these original metric measurements, giving accurate conversions to Imperial units in brackets. The book includes more than 5,000 recipes in narrative form for everything from sauces, soups, garnishes, and hors d'oeuvres to fish, meats, poultry, and desserts, making this the ideal cookbook for professional chefs, culinary students, serious home cooks, food history buffs, and unrepentant foodies.
With this new edition, a Biographical Note of Escoffier by his grandson, Pierre P. Escoffier, is joined by two new forewords by Dr. Tim Ryan, President of The Culinary Institute of America, and by Heston Blumenthal, award-winning chef of The Fat Duck Restaurant, UK and pioneer of food science. They explain just why Escoffier's work is so crucially relevant to today's practices:
"We eat as we eat because of Auguste."
Georges Auguste Escoffier (1846-1935) was a French chef, restaurateur and culinary writer who popularized and updated traditional French cooking methods. He is a legendary figure among chefs and gourmands, and was one of the most important leaders in the development of modern French cuisine.
H. L. Cracknell and R. J. Kaufmann met when they were both working at London's Savoy Hotel in the late 1940s: a kitchen where the shadow of its first chef, Escoffier, still cast its influence. They subsequently became lecturers in cookery at a number of technical colleges where they endeavoured to maintain the importance of those fundamentals which Escoffier saw as necessary to the profitability and success of any catering enterprise.
This page created October 2011
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