Ebook Escoffier
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Escoffier
Ebook Escoffier
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About the Author
Georges Auguste Escoffier (1846-1935) was born in a village near Nice called Villeneuve Loubet. His father, a blacksmith, arranged for his thirteen-year-old son to work in one of the better restaurants in Nice. When Escoffier was nineteen, the owner of the most fashionable Paris restaurant, the Petit Moulin Rouge, invited him to join his team. From Paris he went to Monte Carlo, and in 1884 met César Ritz. In 1890, Escoffier and Ritz were called to the Savoy Hotel in London as "chef des cuisines and head of restaurant services" and "general manager" respectively. They went on to open the Ritz Hotel in Paris and the Carlton Hotel in Haymarket, London, and Escoffier published the first edition of Le Guide Culinaire in 1903. He retired at the age of seventy-three, but remained involved with each new French edition of the book until 1921, when the fourth edition appeared. Strong>Translators H. L. Cracknell and R. J. Kaufmann met while they were both working at London's Savoy Hotel in the late 1940's; a kitchen where the shadow of its first chef, Escoffier, still cast its influence. Both have served as lecturers in cookery in a number of technical colleges, and are holders of the Maitrise Escoffier and Cordon Culinaire, both awarded by the Conseil Culinaire Francais.
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Product details
Hardcover: 680 pages
Publisher: Wiley; 2 edition (June 13, 2011)
Language: English
ISBN-10: 047090027X
ISBN-13: 978-0470900277
Product Dimensions:
7.5 x 2.2 x 9.9 inches
Shipping Weight: 4.4 pounds (View shipping rates and policies)
Average Customer Review:
4.6 out of 5 stars
96 customer reviews
Amazon Best Sellers Rank:
#17,065 in Books (See Top 100 in Books)
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." Another nice grace note--a very brief biography of Escoffier on pages xx-xxii by his grandson Pierre P. Escoffier.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 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. Sauces? 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.
If you are looking for the "1,2,3's" of cooking, this is not the book for you. This book assumes you have, at the minimum, a basic command of culinary skills, terms and techniques. If you can look in the mirror and say "I have that!" the book is brilliant. It's the pinnacle of classic french cooking. There is a lifetime of recipes and challenges to be had within it's covers.You'll find most of the bad reviews are from folks that are looking for a "step though" cookbook. Please understand it simply isn't that. It's a chef book, written for chef's - although "dangerously" well educated home cooks will have a blast roaming it's pages and plotting their next culinary conquest.
5,000 recipes from the grandfather and king of French Cuisine. No pictures. An excellent index and word for word translations from the original French to English. This is not for beginners in my opinion as it does not coddle the reader with detailed explanations as to why things are done the way they are and the author assumes you are familiar with the basic techniques of French cooking. Probably best for intermediate to advanced cooks? An absolute must for anyone serious about cooking.
Auguste Escoffier's book is not for the meek of heart or for the culinarily challenged. I, myself, being both bought this gem for my fiancé who is a chef by profession and passion. After surprising him with this "just because" present I am not only a restaurant widow but a literary widow as well. He hasn't been able to put this book down! Even after working professionally in a kitchen for over 12 years, the Escoffier still has plenty to teach him. While I'm busy gobbling up new recipes, he's feasting on every bit of knowledge. He takes this thing everywhere with us but my growing waistline can't complain.
Not for the beginner chef but with a little bit of experience you can gain so much knowledge from this book it is astounding. I mean 5,000 recipes plus lessons and even just the parts where it feels like he is talking to you are so impactful. Dontexpect to become a master world chef using this book, but a very good French chef for sure with careful study.
A good resource to culinary professionals and foodies alike. Be aware that this reference assumes that the reader already has a working knowledge of the basics.
I didn't actually bought this one, it was Santa who offered it.. You can't fight Santa, especially when you wished something so much.The book is indeed, as Heston Blumenthal said in his foreword, not a book but rather a tool. I'm not a cook but I love food and I spoil myself sometimes cooking (or trying to). I think this one, among a few others (Larousse, Le Repertoire, The Modernist Cuisine - which I only wish, because is far too expensive for me), are a must for any cook, and not only a must have, but a must read!I wish I knew a better french to get the original, but I was surprised to find how good is translated this one. It worth each dime you pay for it, don't get the short one.The only negative thing I could figure is regarding the format - I really would like to have this one on my kindle.
This is a tough book to understand on first read, but once you understand how the recipes build on each other you can make some incredible food. Your family and friends will beg you for more.
Great resource, thousands of recipes, easy to follow, an excellent book for any Chef.
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