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
DOI:
10.1017/CBO9781139626637
