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Binding: Hardcover
Dewey Decimal Number: 641
EAN: 9780471290162
Edition: 1
ISBN: 0471290165
Label: Wiley
Manufacturer: Wiley
Number Of Items: 1
Number Of Pages: 646
Publication Date: June 15, 1983
Publisher: Wiley
Studio: Wiley

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Editorial Review:

Product Description:
Presented for the first time to the English-speaking public, here is the entire translation of Auguste Escoffier's masterpiece Le Guide Culinaire. Its basic principles are as valid today as when it was first published in 1903. It offers those who practice the art of cookery—whether they be professional chefs or managers, housewives, gourmets or students of haute cuisine—invaluable guidelines culled from more than fifty years' experience.




Rating: - Mainly historical interest
This book is written by a famous dead French chef. Today the recipes are mostly interesting for a food historian (or a French food foodie). The book is about upper middle class food as it was cooked in Paris 100 years ago. With a bit of knowledge of French cooking, the recipes are perfectly possible to do at home. The descriptions are brief so you do need a little bit of basic knowledge.

Sadly a lot of the ingredients are (almost) no more. Dover sole is not that easy to get, but if you ... Read More

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Rating: - Not for the faint of heart
This is not your average cookbook. This is more of a text book or a reference guide and should be treated as such. The recipes contained in this book require a fair amount of culinary knowledge to be prepared successfully. If you are a professional chef or a culinary student and you don't already own it I would highly recommend it.

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Rating: - secret decoder ring for chefs
I'm not a chef, just a serious hobbyist. If you've ever wondered at the designations given dishes on shows like Top Chef and Iron Chef, you'll find this book quite illuminating. What makes that 'sauteed' or 'pan-fried' fish 'a la Meuniere'? This book will tell you all about it and hundreds of other equally compelling dishes and techniques. The book is arranged in an intuitive manner, with a master recipe followed by variations. This really can be a useful book for any home cook. Because it provides ... Read More

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Rating: - Cookbook
This is the cookbook of all cookbooks. I have heard it described as the bible of cooking. Highly recommended especially if attending a cooking school.

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Rating: - Review from a Professional Chef
I had been looking for a decently priced copy of this book for some time. My original copy was a 1960's print and I was loathe to buy one online for fear of getting the bastard copy that was limited in repitiore and scope but this book is the real deal. I use it mainly for reference and ideas as I am responsible for feeding over 2000 people daily and a menu for 16 or more items and try to infuse some classic dishes into the fray. Whenever I have a question on a classic preparation of a dish I no longer have ... Read More

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