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Escoffiers Ma Cuisine Hardcover – July 22, 1986


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Hardcover, July 22, 1986
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--This text refers to an out of print or unavailable edition of this title.

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Language Notes

Text: English (translation)
Original Language: French --This text refers to an out of print or unavailable edition of this title.

About the Author

August Escoffier was born in 1847 in France. His working career covered a span of sixty-two years, much of which was spent in London, first at the Savoy and then at the Carlton, from where his fame as a chef spread throughout Europe. --This text refers to an out of print or unavailable edition of this title.
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Product Details

  • Hardcover
  • Publisher: Random House Value Publishing; First THUS Edition edition (July 22, 1986)
  • Language: English
  • ISBN-10: 0517362384
  • ISBN-13: 978-0517362389
  • Product Dimensions: 8 x 5.9 x 2.4 inches
  • Shipping Weight: 2.8 pounds
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (5 customer reviews)
  • Amazon Best Sellers Rank: #1,523,180 in Books (See Top 100 in Books)

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10 of 11 people found the following review helpful By A Customer on January 30, 2000
As far as cook books go this is a fantastic book to opt for. It ranges from delicate sauces to the most complex of deserts. This book has only two flaws which in a sense are not real flaws. The first is that this book is definately designed for the experienced cook. Though it offers an explantion of many of the complicated tasks in its recipes, there is a lot of knowledge it takes for granted. So while this book is definately not for the rank amateur, with a combination of other books this could be a fantastic referece book to own. As for the second flaw, the ingredients required are not always the easiest to find. Some of the things neccessary for the recipes can not be found in your everyday super-market. But if you have access to some specialized markets you will be cooking like a professional in no time at all.
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4 of 4 people found the following review helpful By G. Walker on July 24, 2007
Bearing in mind that this book was written in the era of Mrs. Beaton, when home cooks knew how to cook and when an author could use words like "veloute" without wondering if his audience would understand them, this is a fantastic cookbook. Yes, the recipes are a bit more complex than Betty Crocker, but the rewards are vast for the educated, refined palate. The recipes are antiquated, as they are aimed at the tastes of the 1930's, and, as such, they are not daily fare, but they will be valuable additions to a well rounded repertoire of cuisine.
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By Terry Linden on January 12, 2014
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It was a cookbook that my son was looking for and he loves it so I bought it for him for Christmas.
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By Gina Cripps on June 1, 2013
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World renowned French Chef that made his mark on the world. My grandson is leaving in June to go to his school in Colorado to become a chef. I have this cookbook and so does he. Fascinating and delicious recipes--some simple and some truly culinary genius but just follow the instructions. Viola'--DIVINE!
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I think this book is a treasure. Absolutely classic recipes and techniques for the serious cook. If you're tired of the fare served up by self~impressed Food Network stars, most of whom probably don't even know how to properly poach an egg, buy this book. It's a fantastic companion to "Mastering the Art of French Cooking".
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