{"product_id":"the-escoffier-cookbook-hardcover-by-auguste-escoffier","title":"The Escoffier Cookbook Hardcover by Auguste Escoffier","description":"\n                                    \u003ch2\u003e\u003cstrong\u003eProduct Details\u003c\/strong\u003e\u003c\/h2\u003e\n                                    \u003cul\u003e\n                                        \u003cli\u003e\n\u003cstrong\u003ePublisher\u003c\/strong\u003e: \u003cb\u003eClarkson Potter\u003c\/b\u003e \u003cb\u003e(1941-11-13)\u003c\/b\u003e\n\u003c\/li\u003e\n                                        \u003cli\u003e\n\u003cstrong\u003eLanguage\u003c\/strong\u003e: English\u003c\/li\u003e\n                                        \u003cli\u003e\n\u003cstrong\u003ePages\u003c\/strong\u003e: 944\u003c\/li\u003e\n                                        \u003cli\u003e\n\u003cstrong\u003eISBN-13\u003c\/strong\u003e: 9780517506622\u003c\/li\u003e\n                                        \u003cli\u003e\n\u003cstrong\u003eWeight\u003c\/strong\u003e: 986.58 grams\u003c\/li\u003e\n                                        \u003cli\u003e\n\u003cstrong\u003eDimensions\u003c\/strong\u003e: 23.62 x 15.8 x 5.54 cm\u003c\/li\u003e\n                                    \u003c\/ul\u003e\n                                    \u003cp\u003eAn American translation of the definitive Guide Culinaire, the Escoffier Cookbook includes weights, measurements, quantities, and terms according to American usage. Features 2,973 recipes.\u003c\/p\u003e\n                                    \u003ch3\u003e\u003cstrong\u003eAbout the Author\u003c\/strong\u003e\u003c\/h3\u003e\n                                    \u003cp\u003e\u003cb\u003eAuguste Escoffier\u003c\/b\u003e (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 \u003ci\u003eLe Guide Culinaire \u003c\/i\u003eis 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.\"\u003c\/p\u003e\n                                    ","brand":"Best Bookstore","offers":[{"title":"New","offer_id":44913977819297,"sku":"BBSNIJ9780517506622","price":45.89,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0525\/2084\/5473\/files\/9780517506622.jpg?v=1745983104","url":"https:\/\/www.bestbookstore.ca\/products\/the-escoffier-cookbook-hardcover-by-auguste-escoffier","provider":"Best Book Store","version":"1.0","type":"link"}