Escoffier Cookbook

<b>The American translation of the monumental <i>Guide Culinaire</i> Auguste Escoffier's indispensable guide to fine cooking originally published in 1903 with nearly 3000 recipes for sauces soups roasts desserts and more</b> <p/>In <i>The Escoffier Cookbook </i>Auguste Escoffier regarded as one of the greatest chefs of all time presents 2973 dishes clearly and simply outlines the methods of preparation for each and shows how to achieve perfection in delicious flavor. <p/>In Part I: The Fundamental Elements of Cooking he explains the importance of flawless stocks and guides the reader through making them at home. He then moves on to the sauces--Espagnole Velouté Bechamel Tomato and Hollandaise--that form the foundation of French cooking. Next Escoffier explores the Aspics and Jellies; the Court Bouillons (or short broths); Elementary Preparations (seasoning condiments garnishes stuffings and the like); and finally Leading Culinary Operations (braising poaching sauteing roasting grilling frying gratinating and glazing among others). <p/>In Part II: Recipes and Methods of Procedure Escoffier offers nearly 3000 recipes that show the incredible range of classic French cuisine. All the familiar standards are here--Coquilles Saint-Jacques Crepes Suzette Cassoulet Charlotte Russe Lobster Newburg and Potatoes Dauphinoise plus thousands of not-so-familiar standards. <p/>Featuring a comprehensive glossary and a collection of sample menus <i>The Escoffier Cookbook</i> is an invaluable resource for connoisseurs gourmets and those who appreciate excellence in food preparation. <i>Bon appétit!</i>