Name: Escoffier: A Guide to Modern Cookery: Edition i of ii
Price: 1380.00 TWD
Availability: InStock
Author: Auguste Escoffier
ISBN: 9783959401111

portada Escoffier: A Guide to Modern Cookery: Edition i of ii

Escoffier: A Guide to Modern Cookery: Edition i of ii

Type

Physical Book

Author

Auguste Escoffier

Publisher

Reprint Publishing

Year

2015

Language

English

Pages

534

Format

Paperback

Dimensions

28.0 x 21.6 x 2.7 cm

Weight

1.23 kg.

ISBN13

9783959401111

Synopsis "Escoffier: A Guide to Modern Cookery: Edition i of ii "

Complete digitally restored reprint (facsimile) of the original edition of 1907 with excellent resolution and outstanding readability. For print technical reasons, took place the division into two editions. Edition I is from chapter I to XVI with 534 pages and edition II is from chapter XVII to XXIII with 436 pages. Auguste Escoffier (born October 28, 1846, died February 12, 1935). He was a French chef and culinary writer who popularized and updated traditional French cooking methods. He is a legendary figure among chefs and gourmets, and was one of the most important leaders in the development of modern French cuisine. He codified the recipes for the five mother sauces. Auguste Escoffier published "Le Guide Culinaire", which is still used as a major reference work, both in the form of a cookbook and a textbook on cooking. Escoffier's recipes and techniques remain highly influential today, and have been adopted by chefs and restaurants not only in France, but also throughout the world.

Auguste Escoffier

(Author)

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Auguste Escoffier (1846-1935) was a prominent French chef, restaurateur, and culinary writer, recognized as the father of modern cuisine. Born in Villeneuve-Loubet, France, Escoffier revolutionized French gastronomy by systematizing and modernizing traditional culinary techniques. He introduced innovations such as the division of labor in the kitchen and established rigorous hygiene standards, transforming the chef profession into a more organized and professional discipline.

Among his most influential works are "Le Guide Culinaire" (1903), a comprehensive compendium of recipes and culinary techniques that became a reference for chefs around the world. Another notable publication is "Ma Cuisine" (1934), a collection of recipes that reflects his innovative approach and passion for gastronomy. These works have been fundamental in the training of generations of chefs and continue to be studied and respected today.

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