The Escoffier cookbook

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25,76 €


Author: Auguste Escoffier

Availability: 2 semanas
Language: Inglés
Format: Tapa dura, 926 pp, 16x23,5 cm
Publisher: Crown, 2003, 9780517506622

Publisher review:
The Escoffier cookbook is the American edition of Auguste Escoffier’s chef d’ouevre, the monumental Le guide culinaire, originally published in 1903. As a reference to the classic cuisine of France, it has yet to be equaled.
The Escoffier cookbook is an invaluable resource for the seasoned chef, and a fascinating read for the armchair cook who wants learn about the glories of French cuisine.

About the author:
Auguste Escoffier was born in Villeneuve-Loubet in 1846 and began his culinary career at the age of thirteen at his uncle’s restaurant in Nice. He cooked in Paris, Lucerne, and Monte Carlo before opening the Savoy Hotel in London in 1890. Eight years later he went on to take charge of the kitchens in London’s Carlton Hotel. For all that he had done to enhance the reputation of French cuisine, he was made a Chevalier of the Legion of Honor in 1920, and an Officer of the Legion in 1928. He died in 1935. Among Escoffier’s most famous creations are Peach Melba (named for the Australian diva Nellie Melba) and Chaudfroid Jeannette (in memory of a ship trapped in polar ice).

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