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The Escoffier Cookbook Hardcover by Auguste Escoffier
The Escoffier Cookbook Hardcover by Auguste Escoffier
Regular price
$45.89 CAD
Regular price
$50.99 CAD
Sale price
$45.89 CAD
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Product Details
- Publisher: Clarkson Potter (1941-11-13)
- Language: English
- Pages: 944
- ISBN-13: 9780517506622
- Weight: 986.58 grams
- Dimensions: 23.62 x 15.8 x 5.54 cm
An American translation of the definitive Guide Culinaire, the Escoffier Cookbook includes weights, measurements, quantities, and terms according to American usage. Features 2,973 recipes.
About the Author
Auguste Escoffier (1946–1935) was a French chef considered to be the father of haute cuisine. Much of his culinary technique was a simplified and modernized version of Marie-Antoine Carême's elaborate style. Escoffier's 1903 text Le Guide Culinaire is still used as both a cookbook and a textbook today. He helped codify the five fundamental "mother sauces" of French cuisine: béchamel, espagnole, velouté, hollandaise, and tomate. Kaiser Wilhelm II called him the "Emperor of Chefs."
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