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Paperback A Guide to Modern Cookery - Part II Book

ISBN: 144375868X

ISBN13: 9781443758680

A Guide to Modern Cookery - Part II

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Book Overview

This vintage book contains the second part of to G. A. Escoffier's 'Guide to Modern Cookery'. This guide contains a wealth of useful and practicable information on the preparation and cooking of a variety of different dishes, and will be of considerable utility to the discerning cooking enthusiast. The chapters of this book include: Releves and Entrees, Poultry and Game, Roasts and Salads, Vegetables and Farinaceous Products, Savouries, Entremets,...

Customer Reviews

4 ratings

Bible of Modern French Cuisine, at a budget price! Buy It.

`The Escoffier Cookbook' is an English translation of the `Guide Culinaire' by the renowned French chef, Auguste Escoffier, the most important figure in modern professional French culinary practice. One may argue that Antonin Careme is more important simply because Careme influenced Escoffier and write many books on culinary technique, but I suspect every culinary professional reads Escoffier today and few outside academic circles read Careme's original works. One of the most reliable symptoms of Escoffier's importance can be found in the first essay of Michael Ruhlman's `The Soul of a Chef' dealing with the Certified Master Chef examination given at the Culinary Institute of America. Whenever the candidates were presented with a problem in an unfamiliar area and had the night to consider the problem, they consulted Escoffier for their preparation. This is because most of the situations in the problems came straight from the practice defined by Escoffier a 100 years ago. For these and many more reasons, this book is THE standard by which all French culinary issues should be judged. Therefore, my review is less on why this is a good book and more on why you should pay attention to it if you are serious about cooking. For starters, this 920 page book with 2,973 recipes lists for about $20. Admittedly, the text describing many of those recipes is pretty terse, being based on techniques from one or more earlier recipes. Therefore, you must be committed to really getting involved with this book and mining it for its riches rather than expecting to make a quick search for a particular recipe you can copy or scan at the library on the way home. Of course, if you are already a fairly experienced chef, many of the recipes suggestions are all you need to follow up with a good improvisation based on techniques at your fingertips. The very first thing you learn from this book is that professional French culinary doctrine was concerned about lightness, using fresh ingredients, and eliminating excess fat a century ago. This is not an invention of modern nutritionists and Alice Waters. The next most important lesson is less surprising. This is the importance of sauces in French cuisine and therefore, the importance of stocks, fonds, consommés, essences, and glazes. James Peterson's great book, `Sauces' may be just a bit more accessible to modern readers, but this is the book from which he got all his material. Stocks, sauces, and many other basics are covered in `Part I Fundamental Elements of Cooking'. These 135 pages should be read from front to back by anyone who is remotely serious in doing good cooking and adapting the ability to improvise with food. Readers like myself who are impressed by Alton Brown's footwork with details about cooking technique will be happy to discover that the French like Escoffier knew a thing or two about careful observation and measuring, as when Escoffier discusses temperatures of various frying media such as butter, variou

Executive Chef

It has been said that the true test of any work,whether it be a piece of art, music, or a book is the test of time. This volume has done just that! First written almost 100 years ago these recipes are just as relavent today as they were in Escoffier's time. Please be aware that this book is not for the beginner. The author assumes that the reader has developed the skills and methods that are needed in any kitchen. I have worked professionally as a chef for 25 years and assure you that this work will always be on my bookshelf. When it comes to classic French cuisine this work is indispensible.

A neccessity for ANY chef.

Many of the reviews I've read about this book are inexperienced and ignorant. They claim that it is "...a bit out of date..." and "...cryptic...", when in fact it sets the standard for French Cuisine, and much of American Cuisine. As a graduate of the Culinary Institute of America, I can say that this book has been infinitely helpful as both a text book and a source for research and reference. It is only as difficult to read for someone who has never cooked, as music is difficult for someone who has never played an instrument. I own three different translations of Escoffier's Cookbook and this copy is by far the best.

one of the most professional cook books ever.

I am a chef an you can not buy any other books untill you have read this one. All of cullenry mastery is in there .
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