Guide to Modern Cookery

Klappentext Reissued here in its 1907 English translation, this influential textbook on haute cuisine was first published in French in 1903. Zusammenfassung Georges Auguste Escoffier (1846–1935) distinguished himself as an innovative and imaginative chef in the late nineteenth and early twentieth centuries, notably in London's Savoy and Carlton hotels. Reissued here in its 1907 English translation, his influential textbook on haute cuisine was first published in French in 1903. Inhaltsverzeichnis Preface; Glossary; 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; Menus; Index.

Product details

• Authors: Auguste Escoffier
• Publisher: Cambridge University Press ELT
• Languages: English
• Product format: Paperback / Softback
• Released: 06.06.2013
• EAN: 9781108063500
• ISBN: 978-1-108-06350-0
• No. of pages: 902
• Series: Cambridge Library Collection -; Cambridge Library Collection - European History
• Subjects: Guides > Food & drink > Theme cookery books; COOKING / General, General cookery & recipes, General cookery and recipes, Hotel & catering trades, Hotel, hospitality and catering trades