Name: A Guide to Modern Cookery (Cambridge Library Collection - European History)
Price: 82.28 EUR
Availability: InStock
Author: Auguste Escoffier
ISBN: 9781108063500

portada A Guide to Modern Cookery (Cambridge Library Collection - European History)

A Guide to Modern Cookery (Cambridge Library Collection - European History)

Type

Physical Book

Author

Auguste Escoffier

Publisher

Cambridge University Press

Year

2013

Language

English

Pages

902

Format

Paperback

ISBN13

9781108063500

Synopsis "A Guide to Modern Cookery (Cambridge Library Collection - European History) "

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.

Auguste Escoffier

(Author)

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Auguste Escoffier (1846-1935) was a prominent French chef, restaurateur, and culinary writer, recognized as the father of modern cuisine. Born in Villeneuve-Loubet, France, Escoffier revolutionized French gastronomy by systematizing and modernizing traditional culinary techniques. He introduced innovations such as the division of labor in the kitchen and established rigorous hygiene standards, transforming the chef profession into a more organized and professional discipline.

Among his most influential works are "Le Guide Culinaire" (1903), a comprehensive compendium of recipes and culinary techniques that became a reference for chefs around the world. Another notable publication is "Ma Cuisine" (1934), a collection of recipes that reflects his innovative approach and passion for gastronomy. These works have been fundamental in the training of generations of chefs and continue to be studied and respected today.

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