Renowned as one of the great chefs of all time, Auguste Escoffier perfected his craft in the classic French tradition culinaire. In his culinary guide Escoffier the 'king of chefs and chef of kings' has left his most complete and longstanding legace, providing the home cook with the chance to benefit from a lifetime's commitment to the art of modern cookery. 'Ma Cuisine' contains more than 2000 timeless recipes, which he continually added to and revised to meet the needs of his new readers. The extent of Escoffier's love for his work is shown in the enormous scope covered in this book, from the most basic sauce to Escoffier classics such as Baked Eggs Mirabeau, Dover Sole Deauville, Beef Tenderloin Saint-Germain, Peaches Cardinal and Violet Souffle. There is something here to tempt everybody, and menu ideas for occasions ranging from gourmet dinner parties to informal garden parties.About the Author:
August Escoffier was born in 1847 in France. His working career covered a span of sixty-two years, much of which was spent in London, first at the Savoy and then at the Carlton, from where his fame as a chef spread throughout Europe.
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Descripción Hamlyn. PAPERBACK. Estado de conservación: New. 0600601048 New Condition. Nº de ref. de la librería NEW6.0311132
Descripción Sterling Publishing, 2001. Paperback. Estado de conservación: New. Nº de ref. de la librería DADAX0600601048
Descripción Hamlyn, 2001. Paperback. Estado de conservación: New. Nº de ref. de la librería P110600601048