#FREE PDF ⚠ The Escoffier Cookbook: and Guide to the Fine Art of Cookery for Connoisseurs, Chefs, Epicures Ø eBook or E-pub free

Good book for all culinarians but I understand why it was added to Audible’s sleep selection. Nothing quite like listening to Curtis Stone reading recipes to knock you out. "The Escoffier Cookbook" is a heavily abridged American version of Auguste Escoffier's 1903 book "Guide Culinaire". It is a fascinating look at the art of professional European cookery at the beginning of the 20th century.
However, to appreciate this book fully, it's important to understand exactly who it was written for. Escoffier's original guide was never for a second intended for the home cook. Escoffier was a pioneer with respect to the education of professional chefs, and originally wrote this book for the use of those working in grand houses, in hotels, on ocean liners, and in restaurants who might not have had access to contemporary recipes. Accordingly, the original book does not attempt to teach basic cooking or food preparation techniques. The American translation does include some details on cooking techniques and utensils unfamiliar to the average American chef (such as poeleing, worth the cost of the book alone, and the old French form of braising), but even in the translation it is assumed that the reader is a trained, experienced chef.
The recipes themselves are clear and simple to follow, but represent only a small subset of French cooking of the early 20th century. An earlier reviewer mentioned that there was no recipe for onion soup; this is true, but it should be understood that onion soup would never have been accepted by the class of restaurant patron Escoffier cooked for. Much of what has arrived on this side of the Atlantic as "French cooking"dishes such as potaufeu, onion soup, and steak fritesis distinctly middleclass, and consequently would have been rejected by the clientele of quality restaurants of the time as being unspeakably boorish. Escoffier personally enjoyed bourgeois cooking, but as an astute, intelligent businessman he provided the haute cuisine his clients demanded.
One interesting difference between modern cooking and the cooking featured in this book is that Escoffier uses few spices, and indeed declaims on the foolishness of using large amounts of spices in meat dishes. This appears bizarre from our vantage point, but Escoffier had sound economic reasons for his proscriptions. Most diners of the time grew up in the days before refrigeration, when old deteriorating meat was heavily spiced to make it palatable. Fresh, unspiced meat was a sign of the highest quality. The association between strong spices and poor quality was powerful enough to survive long into the 20th century, as any reader of a 1950s American cookbook can attest.
As for the recipes themselves, I doubt that many of them could be prepared by the North American home cook. Most of us cannot afford (if we can even find) foie gras, truffles, or capons, and few have espagnole sauce or fish fumet available at all times. However, many recipes can be adapted for the modern cookusing cepes or porcini mushrooms for truffles, for instanceand those that can be prepared really are delicious. #FREE PDF ⛏ The Escoffier Cookbook: and Guide to the Fine Art of Cookery for Connoisseurs, Chefs, Epicures × The Escoffier Cookbook And Guide To The FineAuguste Escoffier Was A French Chef Considered To Be The Father Of Haute Cuisine Much Of His Culinary Technique Was A Simplified And Modernized Version OfMarie Antoine Carme S Elaborate Style Escoffier Stext Le Guide Culinaire Is Still Used As Both A Cookbook And A Textbook TodayThe Escoffier Cookbook Guide To The Fine ArtNotRetrouvez The Escoffier Cookbook Guide To The Fine Art Of French Cuisine By Auguste Escoffieret Des Millions De Livres En Stock SurAchetez Neuf Ou D Occasion The Escoffier Cookbook And Guide To The Fine Art The Escoffier Cookbook Is A Heavily Abridged American Version Of Auguste Escoffier Sbook Guide Culinaire It Is A Fascinating Look At The Art Of Professional European Cookery At The Beginning Of The Th Century However, To Appreciate This Book Fully, It S Important To Understand Exactly Who It Was Written For The Escoffier Cookbook Guide To The Fine Art Of The Escoffier Cookbook Guide To The Fine Art Of French Cuisine International Cookbook HardcoverDecby Auguste Escoffier Authorout Ofstarsratings See All Formats And Editions The Escoffier Cookbook By Auguste Escoffier About The Escoffier Cookbook An American Translation Of The Definitive Guide Culinaire, The Escoffier Cookbook Includes Weights, Measurements, Quantities, And Terms According To American Usage Features , Recipes Also In International Cookbook Series The Escoffier Cookbook And Guide To The Fine Art OfAuguste Escoffier 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 Carme S Elaborate Style Escoffier Stext Le Guide Culinaire Is Still Used As Both A Cookbook And A Textbook Today The Escoffier Cook Book A Guide To The Fine Art OfThe Escoffier Cookbook A Guide To The Fine Art Of French Cuisine Auguste Escoffierout OfstarsHardcoverOnlyleft In Stock Order Soon Larousse Gastronomique The World S Greatest Culinary Encyclopedia, Completely Revised And Updated Librairie Larousseout OfstarsHardcoverNext Special Offers And Product PromotionsBusiness Save %The Escoffier Cookbook And Guide To The By Its Basic Principles Are As Valid Today As When It Was First Published InIt Offers Those Who Practice The Art Of Cookery Whether They Be Professional Chefs Or Managers, Housewives, Gourmets Or Students Of Haute Cuisine Invaluable Guidelines Culled Fromthan Fifty Years Experience The Escoffier Cook Book And Guide To The Fine Art The Escoffier Cook Book And Guide To The Fine Art Of Cookery Hardcover January ,by A Escoffier Authorout Ofstarsratings See All Formats And Editions A Guide To Modern Cookery Escoffier, A Auguste , Escoffier, A Auguste , Escoffier, A Auguste , Guide Culinaire English Herndon, James B Jr Fmo Herndon Vehling Collection Fmo Publication DateTopics Cookery, French, Cbk Publisher London W Heinemann Collection Cornell Americana Digitizing Sponsor MSN Contributor Cornell University Library Contributor Usage Rights See Terms Language English The The recipes in this tome can be infuriating, and they assume experience in a large hotel kitchen of over a century ago...but it's an excellent source of inspiration. I come back to this again and again when I plan fancy parties or just for fun. How does one rate the quintessential master? Magnifique! Wonderfully enjoyable. . . . A foreword by Heston Blumenthal puts this edition in context: "[Escoffier] said he wanted the book to be 'a useful tool rather than just a recipe book,' and that's exactly what it is." Another nice grace notea very brief biography of Escoffier on pages xxxxii by his grandson Pierre P. Escoffier.

While Escoffier may have said that this is not a recipe book, the recipes are delightfully straightforward. I have made Cerise jubilee any number of times. His description of how to make this is one of the shortest and most direct. That impressed me!

To the extent that it is relevant, the chapters are organized by various obvious categories: sauces, garnishes, soups, horsd'oeuvre, eggs, fish, butchers' meat, poultry, game, composite entrees, roasts, vegetables, sweets and desserts, ices, sandwiches, and fruits, jams, and drinks. Covering the waterfront, in short.

Each section, of course, features many recipes. But the short introductory comments are also worthy of note. Here, Escoffier provides general statements about how to approach matters. Sauces? He speaks of basic preparations, such as stocks, glazes, mirepoix, and so on. Back to basics. Then, some general principles on preparing sauces. In short, one gains his perspective on sauces before actually exploring individual recipes.

All in all, a most enjoyable volume for an amateur cook like me.
Father of modern cooking. Great book I will probably be revisiting this all the time. I am always currently reading this book. After 6000 hours in a Chef Apprenticeship, I can still recite most of the recipes in this book. Over the years I have come to appreciate this training more so than when I was a young chef (who thought he was much better than he was!) and I now realize the importance of excellence in every endeavor. That is what this book is about, you need to learn the proper way to do things before you explore, deconstruct and critic.