Escoffier: The Complete Guide to the Art of Modern Cookery

I was kind of punishing myself when I purchased this--forcing myself to lock down on technique, returning to a strict standard of preparation, getting really SERIOUS about my craft. I knew there were no lovely, delicious-looking pages of prepared food over which to drool. I vowed that I would attempt to make every one of the 5000 recipes, trying to get it right. Well, after reading the forward material and getting to the first stock recipe, I was overcome with the new and thrilling feeling of the whole world of French food preparation being revealed and opened up to me. I read and study the recipes to make one or two for practice, but in my thoughts, this book was not meant to be the definitive way one must cook. It is just a beginning! Escoffier provides us with everything that succeeded in the past and using that as a base of perfection, there is no staunch rule that it must always be as written. I know from the reading of recipe, after recipe that this is not a cookbook, but a user's Manual--as so-named "Le Guide Culinaire." When the Boeuf Bourguignon is bland, we go to the Guide and ask ourselves, 'Is the broth done properly? What about the stock?" I am in love with this book. Not only does it teach me, it talks to me and inspires me. When I get confused (and I admit that I do), I go to the French cooking academy on-line and watch Stephane. I then say, "Ohhhh!" I whole-heartedly recommend this to all people who already enjoy trying to make French food, but wish to excel at making it!

This is not a book not for beginners it has recipe that you can not do without experience just to make that clear

I was not quite sure what to expect when I ordered this; however, after getting it and looking through it, I am exceedingly happy that I took the chance. What I enjoy most about this book is that it is a no-frills straight-to-the-point tome about French cuisine. You'll find no glossy pages of photographed food. This is for those who are serious about technique and wanting to expand on their repertoire of French cuisine. In other words, if you require pictorial instructions to make a buerre manier, then Escoffier: Le Guide Culinaire likely is not for you....yet! That said, do not be daunted by the thought of 588 pages of technical recipes as this book is accessible to any willing, self-guided, motivated, and/or self-taught or home cook.

This is what I needed

I do love this even though recipes are kept very simple and somewhat lack of details. But this is proper if you are serious cook and have basic knowledge of French cooking and want to do French cooking at home. As an amateur self-taught home French cook, this is just right for me. I can just look up for what I need to do cooking and use my imagination to get details. Cooking is a science but it is also an art after all. This book could have been even better if the names of each recipes are kept as original French names. It makes it hard to look up for the recipe in English when you know the original French name and don't come up with the names in English. However, my French knowledge is not good enough to read all recipes in French. This will be my great asset in my kitchen. It's like Auguste Escoffier will be standing next to me to teach cooking with simple instructions. And it's up to us cooks to figure out what the details are. If you are serious cook and need basic French recipe, go for it!

I like the book though parts of it is confusing at first since it’s more wordy than cookbooks. It’s got more explanations of why something is done which depending on who is using the book may or may not want or need. This book is to be used more as a cooking as well as a course to learn how to cook better.

Great Gift for a Chef

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.

More than expected

If you buy it. It's forever. No other books required

If you came to check if this book is good, you probably don't know Escoffier, which is sadly and utterly disappointing I must add. If you are thinking "what? I know Escoffier", then just stop reading and buy it, it is Escoffier, what else you need? So here you are, still didn't buy it, despite of my profound disappointment I am going to indulge yourself with some information about the book: First, this is the bible of gastronomy. I know you might be thinking "wow, an overstatement", believe me, that is not the case. Escoffier published Le Guide Culinaire, which is still used as a major reference by chefs in the whole world. If you go to any respectful restaurant today, the simple way they work is based on what Escoffier documented. He simple documented the basic of modern culinary, mother sauces, classic recipes, soups, garnishes, hors d'oeuvres, fish, meats, poultry, and desserts. The Bible. Second, don't expect photos, drawings or overly detailed recipes, this is not Jammie Oliver, he wrote the guide in 1903, so if you are looking for a recipe book, this is not the one, this is a book to have if you really want to study and understand the classics. Third, this is arguably the only book that allows you to go around telling your friends "that is not the way you do that" while they are cooking, and that my dear friend, can't be priced. Buy the book!

Very useful book and fully translation

A valuable addition to the collection!