Buy New
$43.09
Qty:1
  • List Price: $70.00
  • Save: $26.91 (38%)
In Stock.
Ships from and sold by Amazon.com.
Gift-wrap available.
Add to Cart
Want it tomorrow, April 17? Order within and choose One-Day Shipping at checkout. Details
Trade in your item
Get a $17.67
Gift Card.
Have one to sell?
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more

Escoffier Hardcover


Amazon Price New from Used from Collectible from
Hardcover
"Please retry"
$43.09
$43.09 $29.89

Frequently Bought Together

Escoffier + Larousse Gastronomique: The World's Greatest Culinary Encyclopedia, Completely Revised and Updated + Le Repertoire De La Cuisine: The World Renowned Classic Used by the Experts
Price for all three: $109.73

Buy the selected items together

Customers Who Bought This Item Also Bought

NO_CONTENT_IN_FEATURE

Big Spring Books
Editors' Picks in Spring Releases
Ready for some fresh reads? Browse our picks for Big Spring Books to please all kinds of readers.

Product Details

  • Hardcover: 680 pages
  • Publisher: Wiley; 2 edition (June 13, 2011)
  • Language: English
  • ISBN-10: 047090027X
  • ISBN-13: 978-0470900277
  • Product Dimensions: 9.8 x 7.7 x 1.4 inches
  • Shipping Weight: 3.8 pounds (View shipping rates and policies)
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (37 customer reviews)
  • Amazon Best Sellers Rank: #36,888 in Books (See Top 100 in Books)

Customer Reviews

4.8 out of 5 stars
5 star
32
4 star
3
3 star
1
2 star
0
1 star
1
See all 37 customer reviews
He is absolutely thrilled with it.
Rosemary Papadopoulou
This book assumes you have, at the minimum, a basic command of culinary skills, terms and techniques.
Amazon Customer
This is a great reference for all serious cooks and professional.
Antony charnvises

Most Helpful Customer Reviews

14 of 14 people found the following review helpful By Steven A. Peterson TOP 500 REVIEWERVINE VOICE on June 6, 2011
Format: Hardcover Verified Purchase
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.
4 Comments Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
11 of 11 people found the following review helpful By Amazon Customer on June 17, 2013
Format: Hardcover Verified Purchase
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.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
10 of 12 people found the following review helpful By Andrew P. Vogel on July 31, 2011
Format: Hardcover Verified Purchase
The ONLY thing different in this edition of Escoffier's amazing work is the introductions! If you own a previous edition of this translation, you've got ALL the useful content that's in this edition. Nothing has changed.

Well, one little change in this edition that's kind of nice -- the recipe titles are now in red instead of black.

Is this edition worth buying? ABSOLUTELY if you don't own another edition already. Escoffier's book is outstanding and worthy of a place in any serious cook's library! If you own another edition of this translation, you'll have to decide if getting recipe titles in red (and new introductions <yawn>) is worth the money.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
5 of 6 people found the following review helpful By Jane Smith on July 7, 2011
Format: Hardcover
Home » Cookbooks » ESCOFFIER: LE GUIDE CULINARIE
ESCOFFIER: LE GUIDE CULINARIE $70.00
ESCOFFIER: LE GUIDE CULINARIE

Reviewed by The Wife on Jul 5, 2011
Author

ESCOFFIER: LE GUIDE CULINARIE (Wiley Hardcover; June 2011; $70.00)

The Culinary Bible!

Escoffier Le Guide Culinaire is touted as the bible to the culinary world. Those are very large shoes to fill. Le Guide Culinaire was originally published in 1903. After a century of being used as reference to professional chefs around the world, there is now an English translation of this culinary bible.

Chefwife's Review:

First things first, price point. The price point is steep for a culinary book. As for the breadth and depth of Escoffier, the price point is easily justifiable. The length of time that this book has been in French kitchens proves the trials and tests that it has gone through as a reference. After a century of professional testing and referencing, Escoffier still holds it's own in the bookstore.

Escoffier is a long and lengthy book at over 600 pages, there is no photography as it is NOT a cookbook. This is a strict informational, reference book of French cuisine. Escoffier is broken down into sections: Sauces, Garnishes, Soups, Hors d' Oeuvres, Eggs, Fish, Releves and Entrees of Butchers Meat, Releves and Entrees of Poultry, Releves and Entrees of Game, Composite Entrees, Cold Preparations, Roasts, Vegetables and Farinaceous Products, Sweets, Puddings, and Desserts, Ices, Savouries, Poached Fruit, Jams and Drinks.
Read more ›
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
2 of 2 people found the following review helpful By William Cunningham on September 20, 2013
Format: Hardcover Verified Purchase
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.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
2 of 2 people found the following review helpful By J. Tilley on January 16, 2013
Format: Hardcover
I have been studying this book for a couple weeks now. The language can be difficult and often it does not provide the details that a home cook might need to successfully complete a recipe. Still, I find the book to be extremely valuable to anyone wanting to learn about French cuisine from the legend himself. Over 1000 pages and 3000 recipes. However, I don't see any real need to PAY for the book considering it is a century old and OPEN DOMAIN. So I would check it out online before committing to buy a hard copy. I might even end up buying a hard copy myself. The book provides a lot of insight into the history of modern cuisine. These recipes are written from the times of roasting meat on a spit and cooking in wood burning ovens. Many ingredients aren't often used anymore (i.e., lardon, arrowroot, juniper berries). I also find it very valuable in that it provides many recipes for all types of wild game, which was more commonplace in those times. The recipes I have tried so far are great! But once again, try before you buy.
1 Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again

Product Images from Customers

Most Recent Customer Reviews

Search
ARRAY(0xa0693420)