Would you like to tell us about a lower price? If you are a seller for this product, would you like to suggest updates through seller support? An American translation of the definitive "Guide Culinaire," the classic guide to French "haute cuisine," the "Escoffier Cookbook" includes weights, measurements, quantities, and terms according to American usage. Features 2, recipes.
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An American translation of the definitive "Guide Culinaire," the classic guide to French "haute cuisine," the "Escoffier Cookbook" includes weights, measurements, quantities, and terms according to American usage. Features 2, recipes. Get A Copy. Hardcover , pages. More Details Original Title. Friend Reviews. To see what your friends thought of this book, please sign up.
To ask other readers questions about The Escoffier Cookbook , please sign up. Be the first to ask a question about The Escoffier Cookbook. Lists with This Book. Community Reviews. Showing Average rating 4. Rating details. More filters. Sort order. Jul 15, Stephen rated it it was amazing. Every lawyer must read Holmes' The Common Law. Every doctor must read the Corpus Hippocraticum.
Every priest must read Aquinas' Summa Theologica. So it is that every serious cook should read Escoffier. The author did not write this magnum opus with the home cook in mind; it was written for cooking professionals and therefor omits much of the instruction necessary to a mass-market cookbook in the 21st Century. The result is useful in varying ways. It contains many recipes which the modern cook will not attempt; he assumes that one has unlimited supplies of truffles and fois gras at hand.
His recipe for turtle soup includes detailed instructions on how to kill the turtle and get it out of its shell. The techniques were written down before the invention of the blender, the food processor and the convection oven; they need to be adjusted accordingly. I thought it would take a year to read them all; the task was accomplished in only ten months. They were ten months well spent. I am always currently reading this book. A Chef's Bible. View 1 comment.
Mar 23, Larry Jordan rated it it was amazing Recommends it for: All aspiring cooks. After hours in a Chef Apprenticeship, I can still recite most of the recipes in this book. Over the years I have come to appreciate this training more so than when I was a young chef who thought he was much better than he was! That is what this book is about, you need to learn the proper way to do things before you explore, deconstruct and critic. Sep 30, John Sgammato rated it really liked it Shelves: frequent-reference.
The recipes in this tome can be infuriating, and they assume experience in a large hotel kitchen of over a century ago I come back to this again and again when I plan fancy parties or just for fun.
Mar 04, Laura rated it it was amazing Shelves: cooking. It is a fascinating look at the art of professional European cookery at the beginning of the 20th century. However, to appreciate this book fully, it's important to understand exactly who it was written for. Escoffier's original guide was never for a second intended for the home cook.
Escoffier was a pioneer with respect to the education of professional chefs, and originally wrote t "The Escoffier Cookbook" is a heavily abridged American version of Auguste Escoffier's book "Guide Culinaire".
Escoffier was a pioneer with respect to the education of professional chefs, and originally wrote this book for the use of those working in grand houses, in hotels, on ocean liners, and in restaurants who might not have had access to contemporary recipes.
Accordingly, the original book does not attempt to teach basic cooking or food preparation techniques. The American translation does include some details on cooking techniques and utensils unfamiliar to the average American chef such as poeleing, worth the cost of the book alone, and the old French form of braising , but even in the translation it is assumed that the reader is a trained, experienced chef.
The recipes themselves are clear and simple to follow, but represent only a small subset of French cooking of the early 20th century. An earlier reviewer mentioned that there was no recipe for onion soup; this is true, but it should be understood that onion soup would never have been accepted by the class of restaurant patron Escoffier cooked for.
Much of what has arrived on this side of the Atlantic as "French cooking" - dishes such as pot-au-feu, onion soup, and steak frites - is distinctly middle-class, and consequently would have been rejected by the clientele of quality restaurants of the time as being unspeakably boorish.
Escoffier personally enjoyed bourgeois cooking, but as an astute, intelligent businessman he provided the haute cuisine his clients demanded. One interesting difference between modern cooking and the cooking featured in this book is that Escoffier uses few spices, and indeed declaims on the foolishness of using large amounts of spices in meat dishes.
This appears bizarre from our vantage point, but Escoffier had sound economic reasons for his proscriptions. Most diners of the time grew up in the days before refrigeration, when old deteriorating meat was heavily spiced to make it palatable.
Fresh, unspiced meat was a sign of the highest quality. The association between strong spices and poor quality was powerful enough to survive long into the 20th century, as any reader of a s American cookbook can attest. As for the recipes themselves, I doubt that many of them could be prepared by the North American home cook. Most of us cannot afford if we can even find foie gras, truffles, or capons, and few have espagnole sauce or fish fumet available at all times.
However, many recipes can be adapted for the modern cook - using cepes or porcini mushrooms for truffles, for instance - and those that can be prepared really are delicious. Wonderfully enjoyable. A foreword by Heston Blumenthal puts this edition in context: "[Escoffier] said he wanted the book to be 'a useful tool rather than just a recipe book,' and that's exactly what it is.
While Escoffier may have said that this is not a recipe book, the recipes are delightfully straightforward. I have made Cerise jubilee any number of times. His description Wonderfully enjoyable. His description of how to make this is one of the shortest and most direct.
That impressed me! To the extent that it is relevant, the chapters are organized by various obvious categories: sauces, garnishes, soups, hors-d'oeuvre, eggs, fish, butchers' meat, poultry, game, composite entrees, roasts, vegetables, sweets and desserts, ices, sandwiches, and fruits, jams, and drinks.
Covering the waterfront, in short. Each section, of course, features many recipes. But the short introductory comments are also worthy of note. Here, Escoffier provides general statements about how to approach matters. He speaks of basic preparations, such as stocks, glazes, mirepoix, and so on. Back to basics. Then, some general principles on preparing sauces.
In short, one gains his perspective on sauces before actually exploring individual recipes. All in all, a most enjoyable volume for an amateur cook like me. How does one rate the quintessential master?
Father of modern cooking. Great book. Nov 16, Amberjean rated it it was amazing Shelves: food-and-cooking , history-and-culture.
Interesting historical detail aplenty buried amongst the oysters and braised endive. Cooking methods at the turn of the century were much less, well, cookbook than they are now; a cook had to know how to manipulate the fire and the materials. That's still true at a high level of proficiency, of course, but the mass-market cookbooks we're used to no longer operate that way.
A word of warning--if you don't eat bacon, this book will be of limited usefulness. Meatloaf forcemeat is another staple. As disgusting as it is to grind meat now Apparently this was such an art form that there was a guild devoted to the making of it in France. Thank you, wikipedia.
Escoffier Cook Book: A Guide to the Fine Art of Cookery
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The Escoffier Cookbook
In particular, he codified the recipes for the five mother sauces. Alongside the recipes, Escoffier elevated the profession. Kitchens used to be loud and riotous where drinking on the job was commonplace - Escoffier demanded cleanliness, quiet and discipline from his staff. Escoffier published Le Guide Culinaire , which is still used as a major reference work, both in the form of a cookbook and a textbook on cooking.