About the Book

Georges Auguste Escoffier first published "Le Guide Culinaire" in 1903, and continued to expand and update the book himself through its fourth edition in 1921. Nearly a century later, "Le Guide Culinaire" remains the top reference to classic French cuisine. This newest revision of Escoffier's masterpiece is an authentic, unabridged translation of the 1921 fourth edition, and includes more than 5000 narrative recipes. The book covers all the staples of classic French and international cookery, from sauces, soups, garnishes, and hors d'oeuvres to fish, meat, poultry, and game to sweet puddings and desserts, ices, and poached fruits, jams, and drinks. The book also includes a selection of menus, a comprehensive glossary, and conversion information. And in addition to Escoffier's original Forewords, this revised edition also includes all-new forewords from two of today's top chefs: Heston Blumenthal, chef and owner of the award-winning Fat Duck restaurant in England, and Tim Ryan, president of The Culinary Institute of America. Just as relevant today as it was one hundred years ago, this invaluable book is a must-have for every chef, culinary student, and food enthusiast.

Product Details

Media: Hardcover Book, 646 pages

Language: English

Publisher: John Wiley & Sons

Edition: 2

ISBN-10: 047090027X

Publication Date: Jun. 7th, 2011

ISBN-13: 9780470900277

Dimensions: 7.74 x 9.75 x 1.42 inches

Shipping Weight: 3.52 lbs

• Categories: Professional Cookbooks & Professional Food Preparation