- Hardcover: 680 pages
- Publisher: Wiley; 2 edition (June 13, 2011)
- Language: English
- ISBN-10: 047090027X
- ISBN-13: 978-0470900277
- Product Dimensions: 7.4 x 1.6 x 9.8 inches
- Shipping Weight: 3.8 pounds (View shipping rates and policies)
- Average Customer Review: 4.5 out of 5 stars See all reviews (80 customer reviews)
- Amazon Best Sellers Rank: #51,568 in Books (See Top 100 in Books)
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Escoffier Hardcover – June 13, 2011
A Guide to Collecting Cookbooks
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Top Customer Reviews
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.
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.
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.
To be clear, it is not the book for the after work in a hurry to put dinner on the table cook. Recipes are sometimes quite complicated, or in quantities that exceed normal household needs. I see it less as a cook book but more as an encyclopedia of (French) cooking.