2,000 Favourite French Recipes
- 884 stránok
- 31 hodin čítania
Auguste Escoffier Poradie kníh (chronologicky)
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.
Ma cuisine
- 884 stránok
- 31 hodin čítania
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.
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.