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  • 1
    Online Resource
    Online Resource
    Cambridge : Cambridge University Press | Place of publication not identified : publisher not identified
    UID:
    gbv_883225204
    Format: 1 Online-Ressource (xvi, 880 pages) , digital, PDF file(s)
    ISBN: 9781139626637
    Series Statement: Cambridge library collection. European history
    Uniform Title: Guide culinaire
    Content: The late nineteenth and early twentieth centuries witnessed a revolution in the eating habits of European households with disposable incomes. Central to the culinary history of the period is the innovative French chef Georges Auguste Escoffier (1846–1935). His cooking methods, combined with a modern approach to managing professional kitchen staff, contributed to the development of a fashionable culture of dining out, notably at London's Savoy and Carlton hotels. Escoffier's influence was such that he was urged to publish his methods and recipes. Reissued here in its English translation of 1907, this textbook on haute cuisine was first published in French in 1903. Beginning with the fundamental elements of cooking, Escoffier gives nearly 3,000 descriptions and recipes, ranging from sauces and marinades to jams and jellies. Intended for the instruction of aspiring chefs, this monumental work remains a core text at cookery schools to this day
    Note: Includes index
    Additional Edition: ISBN 9781108063500
    Additional Edition: Erscheint auch als Druck-Ausgabe ISBN 9781108063500
    Language: English
    Library Location Call Number Volume/Issue/Year Availability
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