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Escoffier: The Complete Guide to the Art of Modern Cookery Hardcover – June 15, 1983
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From the Inside Flap
Here, for the first time, is presented to the English-speaking public the entire translation of Auguste Escoffiers masterpiece Le Guide Culinaire. Its basic principles are as valid today as when it was first published in 1903. It has successfully withstood the test of decades and remains a nonpareil among cookery books. Escoffier was personally involved with each new French edition of his work right up until 1921, when the fourth edition appeared. He altered and improved it over the years in line with his ideas of modification and adaptation. It is the fourth edition which has now been translated into English for the first time by H. L. Cracknell and R. J. Kaufmann. This translation supersedes A Guide to Modern Cookery, the English version first published in 1907; it contained a fair percentage of Escoffiers recipes but was not, unlike The Complete Guide to the Art of Modern Cookery, the comprehensive collection which contains some 2000 additional recipes. Great care has been taken to use the original metric measurements and to give accurate conversions to Imperial and American measurements in brackets. Le Guide Culinaire is described by Escoffier himself as a useful tool rather than just a recipe book. It does not go into minute details of preparation, but offers to those who practise the art of cookery whether they be professional chefs or managers, housewives, gourmets or students of haute cuisine invaluable guidelines culled from more than fifty years experience. The Complete Guide to the Art of Modern Cookery is therefore a repository of all that is best in Classical French and International cookery and should be kept close at hand and referred to constantly. A Memoir of Escoffier by his grandson, Pierre P. Escoffier, appears at the beginning of the book. An exhaustive index is also provided.
About the Author
H. L. CRACKNELL and R. J. KAUFMANN spent their early years working in the kitchens of several large hotels in London and Europe. The translators met when they were both working at Londons Savoy Hotel in the late 1940s: a kitchen where the shadow of its first chef, Escoffier, still cast its influence. They subsequently became lecturers in cookery in a number of technical colleges where they endeavoured to maintain the importance of those fundamentals which Escoffier saw as necessary to the profitability and success of any catering enterprise. The translators have been on the staff of leading centres of catering education in the United Kingdom. H. L. Cracknell is a member of the Association Culinaire Française, founded by A. Escoffier and E. Fétu in 1903. and they are also holders of the Maîtrise Escoffier and Cordon Culinaire, both awarded by the Conseil Culinaire Français. The translators have acted as consultant editors to The Illustrated Escoffier, also published by Heinemann, as a selection of several hundred of the more popular recipes from this book, many of which are illustrated with superb colour photographs and contain more detailed information for their preparation.
Top customer reviews
Sadly a lot of the ingredients are (almost) no more. Dover sole is not that easy to get, but if you find it the book has 300 different preparations. Cod was for the lower classes so you only get 10 recipes! And if you happen to have 1/2 kg of surplus truffles you also get recipes of how to treat truffles like a vegetable. Now, there are many ingredients that are still around without paying through the roof. However, you can be surprised how much a piece of beef has physically changed between 1908 to 2008; and with that the cooking methods.
I'm not trying to discourage the potential buyer; just to point out that times change. If any of the above sound interesting to you, buy the book. You will like it. If you wonder what this reviewer is babbling on about, you can give this book a pass.