The culinary bible that first codified French cuisine-now in an updated English translation with Forewords from Chefs Heston Blumenthal and Tim Ryan
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.
foodmon
Posted Sun Jun 12 00:00:00 EDT 2011
If you are interested in food this is the holy grail. How to prepare, think about,execute,and serve wonderful food this is the starting point. It doesnt matter if you are into world cuisine, slow food, pan asian, fusion, continental, vegan, classic french, whatever... these are the insights into the brain of the world's greatest Chef. The rudiments of how to take fine ingredients and transfer them through your skill and knowledge into preparations that will transport your guests to realms of unimaginable satisfaction and enjoyment. There are only two opportunities to put something inside another person for thier enjoyment and one of them is cooking. Please read this book.
4 out of 4 people found this review helpful.
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Posted Fri Apr 05 00:00:00 EDT 2013
best of the best in the world.without this no French cooking.This is the bible of every cook in the world. From top chef in the world to every culinary student know that.
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Overview
The culinary bible that first codified French cuisine-now in an updated English translation with Forewords from Chefs Heston Blumenthal and Tim Ryan
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 ...