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form the foundation of modern culinary art & with it the work of every trained chef who rightly revere this fascinating historical document.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.