Escoffier: The Complete Guide to the Art of Modern Cookery, Revised

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When Georges Auguste Escoffier published the first edition of Le Guide Culinaire in 1903, it instantly became the must-have resource for understanding and preparing French cuisine.

He organized his kitchens by the brigade de cuisine system, with each section run by a chef de partie. Translated from the 1921 Fourth Edition, this revision includes all-new Forewords by Heston Blumenthal, chef-owner of the Michelin three-star-rated Fat Duck restaurant, and Chef Tim Ryan, President of The Culinary Institute of America, along with Escoffier's original Forewords, a memoir of the great chef by his grandson Pierre, and more than 5,000 narrative recipes for all the staples of French cuisine. The first edition was printed in 1903 in French, [2] the second edition was published in 1907, the third in 1912, [3] and the current fourth edition in 1921.

A second edition of the translation was published in 1957 with an additional introduction by Eugène Herbodeau. We eagerly await your feedback, hoping that you'll find it appealing and will generously share your thoughts and recommendations. This masterpiece has been meticulously Reprinted in 2023, utilizing the invaluable guidance of the original edition published many years ago in 1903.

Its style is to give recipes as brief descriptions and to assume that the reader either knows or can look up the keywords in the description. If one is really interested in knowing the correct terms and how to execute just about anything in a kitchen, this is the book one must have on the shelf. If you go to any respectful restaurant today, the simple way they work is based on what Escoffier documented. THIS BOOK WEIGHS OVER 1KG WITHOUT PACKING AND EXTRA POST WILL BE REQUIRED FOR SHIPMENT OUTSIDE AUSTRALIA. The book has been translated with the American user in mind so all terms and usages are Americancentric.He simple documented the basic of modern culinary, mother sauces, classic recipes, soups, garnishes, hors d'oeuvres, fish, meats, poultry, and desserts.