Ma Cuisine

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Ma Cuisine

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Highlights

  • ENGLISH

    Language
  • 884

    Pages
  • 9780600601043

    ISBN
  • 15 mm

    Width
  • 22 mm

    Height
  • 950 gram

    Weight
  • PAPERBACK

    Binding
  • 15 APRIL 2000

    Publish Date

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    Description

    He was the King of Chefs and Chef of Kings, doyen of haute cuisine, one of the founders of Londons 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, veget He was the King of Chefs and Chef of Kings, doyen of haute cuisine, one of the founders of Londons famed Savoy Hotel, and probably the greatest cook of all time: Auguste Escoffier occupied an unchallenged position in the realm of gastronomy....  Read More

    About the Author

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    Auguste Escoffier

    Georges Auguste Escoffier (pronounced [ʒɔʁʒ ɔ.gyst ɛs.kɔ.fje]; 28 October 1846, Villeneuve-Loubet, Alpes-Maritimes – 12 February 1935) was a French chef, restaurateur and culinary writer who popularized and updated traditional French cooking methods. He is a legendary figure among chefs and gourmands, and was one of the most important leaders in the development of modern French cuisine. Much of Escoffiers technique was based on that of Antoine Carême, one of the codifiers of French haute cuisine, but Escoffiers achievement was to simplify and modernize Carêmes elaborate and ornate style. Referred to by the French press as roi des cuisiniers et cuisinier des rois (king of chefs and chef of kings[1]—though this had also been previously said of Carême), Escoffier was Frances pre-eminent chef in the early part of the 20th century.

    Alongside the recipes he recorded and invented, another of Escoffiers contributions to cooking was to elevate it to the status of a respected profession by introducing organized discipline to his kitchens. He organized his kitchens by the brigade de cuisine system, with each section run by a chef de partie.

    Escoffier published Le Guide Culinaire, which is still used as a major reference work, both in the form of a cookbook and a textbook on cooking. Escoffiers recipes, techniques and approaches to kitchen management remain highly influential today, and have been adopted by chefs and restaurants not only in France, but also throughout the world.[2]

    Rating & Reviews

    4.3

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