A Guide to Modern Cookery

Paperback / softback

Main Details

Title A Guide to Modern Cookery
Authors and Contributors      By (author) Auguste Escoffier
SeriesCambridge Library Collection - European History
Physical Properties
Format:Paperback / softback
Pages:902
Dimensions(mm): Height 244,Width 170
Category/GenreHotel and catering trades
General cookery and recipes
ISBN/Barcode 9781108063500
ClassificationsDewey:641.509
Audience
Professional & Vocational
Illustrations 1 Plates, black and white

Publishing Details

Publisher Cambridge University Press
Imprint Cambridge University Press
Publication Date 6 June 2013
Publication Country United Kingdom

Description

The late nineteenth and early twentieth centuries witnessed a revolution in the eating habits of European households with disposable incomes. Central to the culinary history of the period is the innovative French chef Georges Auguste Escoffier (1846-1935). His cooking methods, combined with a modern approach to managing professional kitchen staff, contributed to the development of a fashionable culture of dining out, notably at London's Savoy and Carlton hotels. Escoffier's influence was such that he was urged to publish his methods and recipes. Reissued here in its English translation of 1907, this textbook on haute cuisine was first published in French in 1903. Beginning with the fundamental elements of cooking, Escoffier gives nearly 3,000 descriptions and recipes, ranging from sauces and marinades to jams and jellies. Intended for the instruction of aspiring chefs, this monumental work remains a core text at cookery schools to this day.