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  3. A Guide to Modern Cookery
  • Cited by 2
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    • Publisher:
      Cambridge University Press
      Publication date:
      October 2014
      June 2013
      ISBN:
      9781139626637
      9781108063500
      DOI:
      https://doi.org/10.1017/CBO9781139626637
      Dimensions:
      Weight & Pages:
      Dimensions:
      (244 x 170 mm)
      Weight & Pages:
      1.41kg, 902 Pages
      • Subjects:
      Social and Population History, Area Studies, European History after 1450, History, European Studies
      Series:
      Cambridge Library Collection - European History
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    • Selected: Digital
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    Subjects:
    Social and Population History, Area Studies, European History after 1450, History, European Studies
    Series:
    Cambridge Library Collection - European History
    Information

    Book 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.

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