The Escoffier Cookbook and Guide to the Fine Art of Cookery: For Connoisseurs, Chefs, Epicures Complete With 2973 Recipes

A serious cook book for serious cooks. Ranks with the Julia Childs French Cooking book.

Best Number 1# Delicious Cuisine Cookbook Ever!! A very big book at an amazing affordable price honestly!!! I am thankful very very thankful I choose to purchase this best gourmet, french Italian, etc" Everyone cook book!!! Amazing 5 stars recipe sauces and much much much more easy to follow and create amazing sauces, stocks, veggies, sweets and so much more amazing cookbook. Hurry up and order yours!! What a great book at an affordable price!! I am ordering another one for extra!!

This book was in lovely condition. For the price I definitely did not expect the first English translation that I received. I'm so very pleased with it.

I am a chemist and I find this book intensely fascinating to read. There is a lot of written detail on techniques I find very useful in practice. Too, there is a disciplined method to all sauces that simplifies thousands of internet recipes into combinations of a few sauces and a handful of techniques. This book is genius. The guy had a brilliant mind.

I am a professional chef, and as such, sometimes we have to get back to basics. During covid, I said U would use this time to do so. I did not study French or "classical" cuisine in school. This book is an easy, quite long, read. You can understand the thought process behind why things are done. Since Escoffier is considered the father of French cuisine, I suggest it for anyone that wants to take their career seriously starting out, or the new wanna be online and YouTube chefs.

Covers an amazing variety of subjects: basic principles, sauces, appetizers, soups, entrees (egg, fish, foul, beef, lamb, game, organ meats), salads, vegetables, and desserts. Recipes are brief as understanding of techniques is expected and most recipes build on other recipes as components. For example, many recipes use one or more sauces by reference, but the recipe for each component sauce is found in the sauces section rather than being repeated in each recipe using that sauce. Because this is the American edition it is written in English, however, French culinary terms are liberally sprinkled throughout, so familiarity with those terms will make the book easier to use.

Probably the best cook book I've ever read. I'm not a professional chef by any means, but my passion for cooking has been accelerated by this book beyond my wildest dreams. I now understand the care and love that is put into every sauce and every base of every meal. This book takes you back to a time when the food was the most important item on or around the table at a dinner party. Like a lot of the reviews state, this book is not for the person looking for an exact recipe. It's the base for any great recipe.

I am in love with this purchase I couldn't find this book at any book stores so I was excited when I found it on here!

first of all, i want to thank the very nice american lady, Blanche i believe, who donated this book to a charity in the USA, i bought it from them in pretty good condition at a very reasonable price. known throughout the world auguste Escoffier revelotionised cooking to such an extent that he effectively created the manual for restuarants from the inception of this book. he it was that gave all his staff a uniform with hats, so that they didnt have to wear their own clothes in the kitchen, he organised them into teams, brigades they call them, and appointed head chefs for the different skills. the recipes are amazing, if however also daunting. one recipe i saw as i was flicking through prior to giving it as a present to my girlfriend, had a requisite for 36 gallons of boiling water and vast quantities of ingredients, but this was for a restaurant, not a dinner for two in a home kitchen. if you can scale it down, then i'm sure it will taste just as fine. many other recipes call for the use of previous recipes results, so, you would use a sauce from the book in another recipe within the book. that being said the food is pretty awesome. no self respecting professional chef should be without a copy, and if its good enough for the business, it should be good enough for my modest kitchen. one word of warning. dont buy this if you just want a recipe book. do buy if you intend to improve your cooking skills / techniques. it oulines the basic skills used for most modern recipes. as a last word i could say that the masterchef bible wold be a more modern and perhaps useful addition to most peoples kitchen since it has photo montage cookery classes which again will teach you cooking skills, but much more fitting to a home kitchen. still and all this was a wonderful addition to our cookery book shelves.

Hızlı ve özenli kargo. Fransız mutfağının baş ucu kitaplarından.

If there is a feedback that is a negative, basically it’s because whoever bought this book in their mind, it’s like any other book out there, lots of pictures, fun and funky fonts. This is not a book. It’s a reference you should know things and basically you go back to this reference to elevate the knowledge that you have. This reference is basically for pro chefs and cooks and people who really really want to impress their friends and family with the Classics. You should buy this book, you must buy it. Sinan, certified executive chef.

Thank you for making this available on Amazon

El único detalle es estar sacando conversiones de medidas de las recetas de métrico decimal a imperial. Fuera de eso, excelente libro.