An American translation of the definitive Guide Culinaire, the Escoffier Cookbook includes weights, measurements, quantities, and terms according to American. Books By Auguste Escoffier Similar Authors To Auguste Escoffier The Escoffier Cookbook: and Guide to the Fine Art of Cookery for Connoisseurs, Chefs. Find great deals on eBay for Escoffier in Cookbooks. Shop with confidence.
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Open Preview See a Problem? Thanks for telling us about auuste problem. Return to Book Page. An American translation of the definitive “Guide Culinaire,” the classic guide to French “haute cuisine,” the “Escoffier Cookbook” includes weights, measurements, quantities, and terms according to American usage.
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Jul 15, Stephen esccoffier it it was amazing. Every lawyer must read Holmes’ The Common Law.
A century of influence
Every doctor must read the Corpus Hippocraticum. Every priest must read Aquinas’ Summa Theologica. So it is that every serious cook should read Escoffier.
The author did not write this magnum opus aiguste the home cook in mind; it was written for cooking professionals and therefor omits much of the instruction necessary to a mass-market cookbook in the 21st Century. The result is useful in varying ways.
A century of influence – Chicago Tribune
It contains many recipes which the modern cook will not attempt; he assumes that one has unlimited supplies suguste truffles and fois gras at hand. His recipe for turtle soup includes detailed instructions on how to kill the turtle and get it out of its shell. The techniques were written down before the invention of the blender, the food processor and cookbooj convection oven; they need to be adjusted accordingly.
His measurements vary from finicky precise to opaquely vague: I thought it would take a year to read them all; the task was accomplished in only ten months.
They were ten months well spent. Mar 23, Larry Jordan rated it it was amazing Recommends it for: After hours in a Chef Apprenticeship, I can still recite most of the recipes in this book. Over the years I have come to appreciate this training more so than when I was a young chef who thought he was much better than he was! That is what this book is about, you need to learn the proper way to do things before you explore, deconstruct and critic.
I am always currently reading this book. Jun 04, Rodrigo Duarte rated it it was amazing Shelves: How does one rate the quintessential master? Mar 04, Laura rated it it was amazing Shelves: It is a fascinating look at the art of professional European cookery at the beginning of the 20th century. However, to appreciate this book fully, it’s important to understand exactly who it was written for.
Escoffier’s original guide was never for a second intended for the home cook. Escoffier was a pioneer with respect to the education of professional chefs, and originally wrote t “The Escoffier Cookbook” is a heavily abridged American version of Auguste Escoffier’s book “Guide Culinaire”. Escoffier was a pioneer with respect to the education of professional chefs, and originally wrote this book for the use of those working in grand houses, in hotels, on ocean liners, and in restaurants who might not have had access to contemporary recipes.
Accordingly, the original book does not attempt to teach basic cooking or food preparation techniques. The American translation does include some details on cooking techniques and utensils unfamiliar to the average American chef such as poeleing, worth the cost of the book alone, and the old French form of braisingbut even in the translation it is assumed that the reader is a trained, experienced chef. The recipes themselves are clear and simple to follow, but represent only a small subset of French cooking of the early 20th century.
An earlier reviewer mentioned that there was no recipe for onion soup; this is true, but it should be understood that onion soup would never have been accepted by the class of restaurant patron Escoffier cooked for. Much of what has arrived on this side of the Atlantic as “French cooking” – dishes such as pot-au-feu, onion soup, and steak frites – is distinctly middle-class, and consequently would have been rejected by the clientele of quality restaurants of the time as being unspeakably boorish.
Escoffier personally enjoyed bourgeois cooking, but as an astute, intelligent businessman he provided the haute cuisine his clients demanded. One interesting difference between modern cooking and the cooking featured in this book is that Escoffier uses few spices, and indeed declaims on the foolishness of using large amounts of spices in meat dishes.
This appears bizarre from our vantage point, but Escoffier had sound economic reasons for his proscriptions. Most diners of the time grew up in the days before refrigeration, when old deteriorating meat was heavily spiced to make it palatable. Fresh, unspiced meat was a sign of the highest quality.
The association between strong spices and poor quality was powerful enough to survive long into the 20th century, as any reader of a s American cookbook can attest.
As for the recipes themselves, I doubt that many of them could be prepared by the North American home cook. Most of us cannot afford if we can even find foie gras, truffles, or capons, and few have espagnole sauce or fish fumet available at all times.
Auguste Escoffier | French chef |
However, many recipes can be adapted for the modern cook – using cepes or porcini mushrooms for truffles, for instance – and those that can be prepared really are delicious. A foreword by Heston Blumenthal puts this edition in context: While Escoffier may have said that this is not a recipe book, escoffuer recipes are delightfully straightforward. I have made Cerise jubilee any number of times. His description Wonderfully enjoyable.
His description of how to make this is one of the shortest and most direct. To the extent that it is relevant, the chapters are organized by various obvious categories: Covering the waterfront, in short. Each section, of course, features many recipes. But the short introductory comments are also worthy of note.
Here, Escoffier provides general statements about how to approach matters. He speaks of basic preparations, such as stocks, glazes, mirepoix, and so on. Then, some general principles on preparing sauces. In short, one gains his perspective on sauces before actually exploring individual recipes.
All in all, a most enjoyable volume for an amateur cook like me. Nov 16, Amberjean rated it it was amazing Shelves: Interesting historical detail aplenty buried amongst the oysters and braised endive. Cooking methods at the turn of the century were much less, well, cookbook than they are now; a cook had to know how to manipulate the fire and the materials.
That’s still true at a high level of proficiency, of course, but the mass-market cookbooks we’re used to no longer operate that way. A word of warning–if you don’t eat bacon, this book will be of limited usefulness. Meatloaf forcemeat is another staple. As disgusting as it is to grind meat now Apparently this was such an art form that there was a guild devoted to the making of it in France. That said, I really enjoyed reading this giant tome and found it rather useful, because Monsieur Escoffier didn’t feel the need to put flour in every dang dish.
A Guide to Modern Cookery. Dec 26, Tracy rated it it was amazing Shelves: Serious, heavy-weight reference for old-school professional French cooking. Novice cooks might find it intimidating, in the same way novice readers could find Tolstoy’s War and Peace overwhelming. Oct 22, Jenn Vega rated it really liked it. I read through this like it was Jane Austen. I spent the first run through circling recipes that I thought I could pull off on a normal grocery budget because who can afford to throw truffles into everything?
My second read will be in the kitchen, I can’t wait. Jun 23, Alyson added it. Read a cookbook with no pictures that requires heavy use of glossary. But who can make a Peach Melba the old fashioned way? It’s so like me to start with the desserts. I’ll learn to make game stock and bechamel later You can’t really review “The Bible” unfavourably, that’s just being contrary.
He concisely puts all variations of stock, court-bouillon and everything else. THE reference book for classical French cookery. May 20, Steph Galante rated it it was amazing. And just in time for Thanksgiving!
May 25, Dan Anthony rated it it was amazing. Not read fully, but skimmed, marveling at the quantities of meat put into good sauces. Worth reading to understand the exact basis of french cuisine, and then the commercial art of cooking. Sep 22, Miriam marked it as to-read Shelves: Mar 25, Karen rated it really liked it Shelves: