{"product_id":"escoffier-the-complete-guide-to-the-art-of-modern-cookery-revised","title":"Escoffier: The Complete Guide to the Art of Modern Cookery (Revised)","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tOffers a reference for modern French cuisine with over five thousand brief recipes, including appetizers, meats, vegetables, desserts, and drinks.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eMarc Notes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tTransl. of: Le guide culinaire.;Includes index.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eTable of Contents\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tSauces \n\u003c\/p\u003e\n\u003cp\u003eGarnishes\u003c\/p\u003e\n\u003cp\u003eSoups\u003c\/p\u003e\n\u003cp\u003eHors-D'oeuvre\u003c\/p\u003e\n\u003cp\u003eEggs\u003c\/p\u003e\n\u003cp\u003eFish\u003c\/p\u003e\n\u003cp\u003eReleves and Entrees of Butchers' Meat\u003c\/p\u003e\n\u003cp\u003eReleves and Entrees of Poultry\u003c\/p\u003e\n\u003cp\u003eReleves and Entrees of Game\u003c\/p\u003e\n\u003cp\u003eComposite Entrees\u003c\/p\u003e\n\u003cp\u003eCold Preparations\u003c\/p\u003e\n\u003cp\u003eRoasts\u003c\/p\u003e\n\u003cp\u003eVegetables and Farinaceous Products\u003c\/p\u003e\n\u003cp\u003eSweets, Puddings and Desserts\u003c\/p\u003e\n\u003cp\u003eIces\u003c\/p\u003e\n\u003cp\u003eSavouries\u003c\/p\u003e\n\u003cp\u003ePoached Fruits, Jams and Drinks\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\u003cb\u003eGeorges Auguste Escoffier (1846-1935)\u003c\/b\u003e was born in a village near Nice called Villeneuve Loubet. His father, a blacksmith, arranged for his thirteen-year-old son to work in one of the better restaurants in Nice. When Escoffier was nineteen, the owner of the most fashionable Paris restaurant, the Petit Moulin Rouge, invited him to join his team. From Paris he went to Monte Carlo, and in 1884 met César Ritz. In 1890, Escoffier and Ritz were called to the Savoy Hotel in London as \"chef des cuisines and head of restaurant services\" and \"general manager\" respectively. They went on to open the Ritz Hotel in Paris and the Carlton Hotel in Haymarket, London, and Escoffier published the first edition of \u003ci\u003eLe Guide Culinaire\u003c\/i\u003e in 1903. He retired at the age of seventy-three, but remained involved with each new French edition of the book until 1921, when the fourth edition appeared.\u003c\/p\u003e\n\u003cp\u003eTranslators H. L. Cracknell and \u003cb\u003eR. J. Kaufmann\u003c\/b\u003e met while they were both working at London's Savoy Hotel in the late 1940's; a kitchen where the shadow of its first chef, Escoffier, still cast its influence. Both have served as lecturers in cookery in a number of technical colleges, and are holders of the Maitrise Escoffier and Cordon Culinaire, both awarded by the Conseil Culinaire Francais.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003e\u003ci\u003eThe culinary bible that first codified French cuisine--now in an updated English translation with Forewords from Chefs Heston Blumenthal and Tim Ryan\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003eWhen Georges Auguste Escoffier published the first edition of \u003ci\u003eLe Guide Culinaire\u003c\/i\u003e in 1903, it instantly became the must-have resource for understanding and preparing French cuisine. More than a century later, it remains the classic reference for professional chefs. This book is the only completely authentic, unabridged English translation of Escoffier's classic work.\u003c\/p\u003e\n\u003cp\u003eTranslated 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.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eIncludes more than 5,000 recipes in narrative form for everything from sauces, soups, garnishes, and hors d?oeuvres to fish, meats, poultry, and desserts\u003c\/li\u003e\n\u003cli\u003eIdeal for professional chefs, culinary students, serious home cooks, food history buffs, and unrepentant foodies\u003c\/li\u003e\n\u003cli\u003eThe only unabridged English translation of Escoffier's original text, in a sleek, modern design\u003c\/li\u003e\n\u003c\/ul\u003e For anyone who is serious about French food, modern cooking, or culinary history, \n\u003ci\u003eEscoffier's Complete Guide to the Art of Modern Cookery\u003c\/i\u003e is the ultimate guide and cookbook.\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Cracknell, H L\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Wiley\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2011-06-07\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Methods|Professional\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Cooking, French\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 4.4 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780470900277\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9780470900277\u003c\/p\u003e","brand":"Wiley","offers":[{"title":"Default Title","offer_id":51154491375894,"sku":"SP-9780470900277","price":92.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9780470900277_spiral.png?v=1774947138","url":"https:\/\/lusper.myshopify.com\/products\/escoffier-the-complete-guide-to-the-art-of-modern-cookery-revised","provider":"Lusperbooks","version":"1.0","type":"link"}