He was the "King of Chefs and Chef of Kings," doyen of haute cuisine, one of the founders of London's famed Savoy Hotel, and probably the greatest cook of all time: Auguste Escoffier occupied an unchallenged position in the realm of gastronomy. This collection of incomparable recipes--classic soups, sauces, fish and shellfish, meat, poultry, game, sandwiches, salads, vegetables, sweets, jams, and beverages--reflects a lifetime of skill and experience. Among the sublime tastes elegantly presented here: a Chicken Velouté Sauce with Cream; Sole Poached in White Wine, Butter, and Tomatoes; Hot Lobster Mousse; Fillet of Beef with Truffles and Madeira; Potatoes Nana; Chestnut Croquettes; and Meringue with Custard Cream. Introduction by the distinguished founder of the International Wine & Food Society.
Auguste Escoffier Knihy
28. október 1846 – 12. február 1935
Georges Auguste Escoffier bol francúzsky šéfkuchár a autor, ktorý zmodernizoval tradičné francúzske kuchárske metódy. Zjednodušil a zmodernizoval zložité techniky Antoina Carême a stal sa legendou medzi šéfkuchármi aj gurmánmi. Jeho prínos spočíval nielen v receptoch, ale aj v pozdvihnutí kuchárstva na rešpektovanú profesiu zavedením organizovanej disciplíny do svojich kuchýň. Jeho dielo, Le Guide Culinaire, je dodnes považované za kľúčovú referenciu a jeho techniky a prístupy zostávajú vplyvné po celom svete.
2,000 Favourite French Recipes
- 884 stránok
- 31 hodin čítania
An American translation of the definitive Guide Culinaire, the Escoffier Cookbook includes weights, measurements, quantities, and terms according to American usage. Features 2,973 recipes.