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

Product Information

A second edition of the translation was published in 1957 with an additional introduction by Eugène Herbodeau. 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. When Georges Auguste Escoffier published the first edition of Le Guide Culinaire in 1903, it instantly became the must-have resource for understanding and preparing French cuisine.

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.If you enjoy cooking, good at it and you have a stack of celeb chef books then I recommend this book. Its style is to give recipes as brief descriptions and to assume that the reader either knows or can look up the keywords in the description. Referred to by the French press as roi des cuisiniers et cuisinier des rois ("king of chefs and chef of kings"[1]—though this had also been previously said of Carême), Escoffier was France's pre-eminent chef in the early part of the 20th century. This translation supersedes 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.

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. Le Guide Culinaire is described by Escoffier himself as ‘a useful tool rather than just a recipe book’. THIS BOOK WEIGHS OVER 1KG WITHOUT PACKING AND EXTRA POST WILL BE REQUIRED FOR SHIPMENT OUTSIDE AUSTRALIA. If you came to check if this book is good, you probably don't know Escoffier, which is sadly and utterly disappointing I must add. These are the "expendable" books I have been testing out with in the kitchen, whilst the "Guide Culinaire" is for reading in the lounge to broaden my cooking horizons.

Recipes were often created and named for famous patrons including royalty, nouveaux riches, and artists.