Auguste Escoffier

A guide to modern cookery (eBook, ePUB)

• Format: ePub

Produktbeschreibung

A Guide to Modern Cookery by Auguste Escoffier is a seminal work in the world of culinary arts, first published in 1907 and widely regarded as one of the most influential cookbooks of the 20th century. This comprehensive volume offers an in-depth exploration of French haute cuisine, meticulously detailing the principles, techniques, and recipes that have shaped modern gastronomy. Escoffier, often hailed as the "king of chefs and chef of kings," presents a systematic approach to cooking, emphasizing organization, precision, and the use of high-quality ingredients. The book is structured to guide both professional chefs and enthusiastic amateurs through the intricacies of kitchen management, menu planning, and the preparation of a vast array of dishes. It covers everything from stocks, sauces, and soups to fish, meats, vegetables, pastries, and desserts. Each section is filled with hundreds of recipes, ranging from classic French staples to innovative creations that reflect the evolving tastes of Escoffier's era. The author also provides valuable advice on presentation, service, and the art of balancing flavors and textures. A Guide to Modern Cookery is more than just a collection of recipes; it is a comprehensive manual that codifies the foundations of modern French cuisine. Escoffier's clear instructions, practical tips, and insightful commentary make this book an indispensable resource for anyone seeking to master the art of cooking. Rich in culinary history and technique, this timeless classic continues to inspire chefs and food lovers around the world, cementing its place as a cornerstone of gastronomic literature.

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Produktdetails

• Verlag: Science & Technology Publishing
• Seitenzahl: 480
• Erscheinungstermin: 1. September 2025
• Englisch
• ISBN-13: 9782528122266
• Artikelnr.: 76337164

Inhaltsangabe

Preface
Glossary
Part I. Fundamental Elements: 1. Fonds de cuisine
2. The leading warm sauces
3. The small compound sauces
4. Cold sauces and compound butters
5. Savoury jellies or aspics
6. The court-bouillons and the marinades
7. Elementary preparations
8. The various garnishes for soups
9. Garnishing preparations for relevés and entrées
10. Leading culinary operations
Part II. Recipes and Modes of Procedure: 11. Hors d'oeuvres
12. Eggs
13. Soups
14. Fish
15. Relevés and entrées of butcher's meat
16. Relevés and entrées of poultry and game
17. Roasts and salads
18. Vegetables and farinaceous products
19. Savories
20. Entremets (sweets)
21. Ices and sherbets
22. Drinks and refreshments
23. Fruit-stews and jams
Menus
Index.