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Escoffier

No cook should be without the original unabridged translation of Auguste Escoffier's masterpiece Le Guide Culinaire a classic recipe reference resource which popularized haute cuisine as we know it when it was first published in 1903. 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. These French dishes form the foundation of modern culinary art and with it the work of every trained chef who rightly revere this fascinating historical document. 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. In his notes
we can see Escoffier's philosophy of cooking: modern simple and clean. This lavish new edition has been beautifully repackaged and includes a foreword by award-winning chef Heston Blumenthal. It's also been significantly reduced in price so that it can take its rightful place on the bookshelves of chefs trainee chefs and students of the culinary arts as well as anyone who enjoys taking cooking seriously.
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    • Supplier: WHSmith
    • SKU: 9780080967721
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    Product Description

    No cook should be without the original unabridged translation of Auguste Escoffier's masterpiece Le Guide Culinaire a classic recipe reference resource which popularized haute cuisine as we know it when it was first published in 1903. 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. These French dishes form the foundation of modern culinary art & with it the work of every trained chef who rightly revere this fascinating historical document. Not only a reference for professionals it's also a fascinating read for any foodie offering an insight into the history & development of modern cookery & the route of French culinary art from the Victorian age to our own kitchens. In his notes we can see Escoffier's philosophy of cooking: modern simple & clean. This lavish new edition has been beautifully repackaged &

    Includes::
    a foreword by award-winning chef Heston Blumenthal. It's also been significantly reduced in price so that it can take its rightful place on the bookshelves of chefs trainee chefs & students of the culinary arts as well as anyone who enjoys taking cooking seriously.

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    Jargon Buster

    Students - A group of humans who are still in full time education
    foundation - A flesh toned cosmetic applied to the face to create an even complexion.
    History - Anything that happens in the past. An acedemic subject.
    Simple - Basic, easy no difficulty in understanding.
    Classic - Something that is still like it was originally a high quality standard.
    Reference - To prove evidence with a back up source.

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