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Look Inside A Guide to Modern Cookery

A Guide to Modern Cookery


Part of Cambridge Library Collection - European History

  • Date Published: June 2013
  • availability: Available
  • format: Paperback
  • isbn: 9781108063500

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About the Authors
  • 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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    Product details

    • Date Published: June 2013
    • format: Paperback
    • isbn: 9781108063500
    • length: 902 pages
    • dimensions: 244 x 170 x 45 mm
    • weight: 1.41kg
    • contains: 1 b/w illus.
    • availability: Available
  • Table of Contents

    Part I. Fundamental Elements:
    1. Fonds de cuisine
    2. The leading warm sauces
    3. The small compound sauces
    4. Cold sauces and compound butters
    5. Savoury jellies or aspics
    6. The court-bouillons and the marinades
    7. Elementary preparations
    8. The various garnishes for soups
    9. Garnishing preparations for relevés and entrées
    10. Leading culinary operations
    Part II. Recipes and Modes of Procedure:
    11. Hors d'oeuvres
    12. Eggs
    13. Soups
    14. Fish
    15. Relevés and entrées of butcher's meat
    16. Relevés and entrées of poultry and game
    17. Roasts and salads
    18. Vegetables and farinaceous products
    19. Savories
    20. Entremets (sweets)
    21. Ices and sherbets
    22. Drinks and refreshments
    23. Fruit-stews and jams

  • Author

    Auguste Escoffier

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