The Escoffier cook book : a guide to the fine art of cookery
A. Escoffier (Author)
Abstract: Escoffier is the grand master of modern French cooking, and this compilation/translation of his masterwork is not for beginning cooks, but for "epicures, connoisseurs, and chefs" who can appreciate the complexity and sublety of a complicated dish . Part 1 considers the fundamental elements of cooking, including basic stocks and sauces, garnishes, and leading culinary operations. Part 2 contains the major recipes (2973 of them) described in non-specific terms. These recipes assume that the cook knows basic procedures and no measurements are given, except in very rare instances. There are menu suggestions, suggestions for preserving fruit, and a numbered index. The glossary precedes part 1. (rbl)
Print Book, English, 1976
Crown, New York, 1976