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Illustrated Escoffier: Recipes from the French Classic Tradition,New
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No cook should be without the original,unabridged translation of Auguste Escoffiers masterpiece Le Guide Culinaire,a classic recipe reference resource which popularised haute cuisine as we know it when it was first published in 1903.This handsome new edition is a treasuretrove 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the foundation of modern culinary art and with it the work of every trained chef, who rightly revere this fascinating historical document.Not only a reference for professionals, its also a fascinating read for any foodie: an insight into the history and development of modern cookery and the route of French culinary art from the Victorian age to own kitchens. In his notes we can see Escoffiers philosophy of cooking: modern, simple and clean.This lavish new edition has been beautifully repackaged and includes a foreword by awardwinning chef Heston Blumenthal. Its 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. Auguste Escoffier is unquestionably one of the greatest cooks of all time Invaluable companion for both amateur and experienced cooks
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