Escoffier - Tapa dura

Escoffier, Auguste

 
9780080967721: Escoffier
Tapa dura
ISBN 10: 0080967728 ISBN 13: 9780080967721
Editorial: Butterworth-Heinemann Ltd, 2011

Sinopsis

No cook should be without the original, unabridged translation of Auguste Escoffier's masterpiece Le Guide Culinaire, a classic recipe reference resource which popularized haute cuisine as we know it when it was first published in 1903. This handsome new edition is a treasure-trove of over 5,000 recipes to guide chefs cooking along classic lines as well as inspire them with fresh ideas. These French dishes form the foundation of modern culinary art and with it the work of every trained chef, who rightly revere this fascinating historical document. Not only a reference for professionals, it's also a fascinating read for any foodie, offering an insight into the history and development of modern cookery and the route of French culinary art from the Victorian age to our own kitchens. In his notes we can see Escoffier's philosophy of cooking: modern, simple and clean. This lavish new edition has been beautifully repackaged and includes a foreword by award-winning chef Heston Blumenthal. It's also been significantly reduced in price so that it can take its rightful place on the bookshelves of chefs, trainee chefs and students of the culinary arts, as well as anyone who enjoys taking cooking seriously.

"Sinopsis" puede pertenecer a otra edición de este libro.

Reseña del editor

No cook should be without the original, unabridged translation of Auguste Escoffier’s masterpiece Le Guide Culinaire, a classic recipe reference resource which popularized haute cuisine as we know it when it was first published in 1903.

This handsome new edition is a treasure-trove of over 5,000 recipes to guide chefs cooking along classic lines as well as inspire them with fresh ideas. These French dishes form the foundation of modern culinary art and with it the work of every trained chef, who rightly revere this fascinating historical document.

Not only a reference for professionals, it’s also a fascinating read for any foodie, offering an insight into the history and development of modern cookery and the route of French culinary art from the Victorian age to our own kitchens. In his notes we can see Escoffier’s philosophy of cooking: modern, simple and clean.

This lavish new edition has been beautifully repackaged and includes a foreword by award-winning chef Heston Blumenthal. It’s also been significantly reduced in price so that it can take its rightful place on the bookshelves of chefs, trainee chefs and students of the culinary arts, as well as anyone who enjoys taking cooking seriously.

"Sobre este título" puede pertenecer a otra edición de este libro.

Editorial
Butterworth-Heinemann Ltd
Año de publicación
2011
Idioma
Inglés
ISBN 10 
0080967728
ISBN 13 
9780080967721
Encuadernación
Tapa dura
Número de edición
2
Número de páginas
638
Editor
Cracknell H. L., Kaufmann R. J.
Contacto del fabricante
Routledge
https://www.routledge-ny.com/

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