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ESCOFFIER, AUGUSTE

Escoffier: The Complete Guide to the Art of Modern Cookery

Escoffier: The Complete Guide to the Art of Modern Cookery

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From the publisher

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. More than a century later, it remains the classic reference for professional chefs. This book is the only completely authentic, unabridged English translation of Escoffier's classic work.

Translated from the 1921 Fourth Edition, this revision includes all-new Forewords by Heston Blumenthal, chef-owner of the Michelin three-star-rated Fat Duck restaurant, and Chef Tim Ryan, President of The Culinary Institute of America, along with Escoffier's original Forewords, a memoir of the great chef by his grandson Pierre, and more than 5,000 narrative recipes for all the staples of French cuisine.

  • 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
  • Ideal for professional chefs, culinary students, serious home cooks, food history buffs, and unrepentant foodies
  • The only unabridged English translation of Escoffier's original text, in a sleek, modern design

For anyone who is serious about French food, modern cooking, or culinary history, Escoffier's Complete Guide to the Art of Modern Cookery is the ultimate guide and cookbook.

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From Chef Scott

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"Escoffier: The Complete Guide to the Art of Modern Cookery" is a monumental work in the world of culinary arts, offering an exhaustive and authoritative exploration of classic French cuisine. This book stands as a testament to the genius of Auguste Escoffier, one of the most influential chefs in history, and is a must-have for any serious cook or culinary professional.

From the opening pages, the reader is transported into the refined and exacting world of French gastronomy as shaped by Escoffier. His approach to cooking is not just about recipes; it’s about the principles and techniques that form the foundation of modern cuisine. This book meticulously compiles and explains these techniques, making it an invaluable resource for understanding the intricacies of French cooking.

The scope of the book is truly impressive. Covering everything from the simplest of dishes to the most elaborate banquet preparations, it provides detailed instructions for creating a vast array of classic French recipes. The precision and clarity in Escoffier's descriptions ensure that even the most complex techniques are understandable, though they do require a level of commitment and skill that may be challenging for beginners.

What sets "Escoffier" apart is its historical and professional significance. Reading this book is not just about learning recipes; it's about connecting with a crucial part of culinary history. Escoffier's influence on how kitchens are run, how chefs approach food, and how the culinary arts are taught can be felt throughout the pages, making this book a rich educational experience.

The book is also an exceptional reference guide. The meticulous organization and comprehensive index make it easy to find information on specific techniques, ingredients, and recipes. This structured approach, along with Escoffier's insights and tips, makes the book an indispensable tool for anyone serious about mastering French cuisine.

While "Escoffier" is light on visuals, with few if any photographs or illustrations, this does not detract from its value. The focus here is on the depth and breadth of content, and in this, it excels. The book is a treasure trove of culinary knowledge, offering a level of detail and expertise that is rarely found in modern cookbooks.

This is much more than a cookbook; it is a piece of culinary history. It's a book that requires and deserves careful study and offers immense rewards to those who undertake its challenge. For professional chefs, culinary students, or serious home cooks looking to delve deeply into the art of French cooking, this book is an unparalleled resource and guide.