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- 902pages
- 32 heures de lecture
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This influential textbook on haute cuisine, originally published in French in 1903, offers a comprehensive exploration of gourmet cooking techniques and principles. The 1907 English translation makes this classic accessible to a wider audience, showcasing the evolution of culinary arts and the meticulous craftsmanship behind fine dining. Its enduring relevance continues to inspire chefs and food enthusiasts alike, highlighting the artistry and precision integral to high-level cooking.
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A Guide to Modern Cookery, Auguste Escoffier
- Langue
- Année de publication
- 2013
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- (souple)
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- Langue
- Anglais
- Auteurs
- Auguste Escoffier
- Éditeur
- Cambridge University Press
- Publié
- 2013
- Format
- souple
- Pages
- 902
- ISBN13
- 9781108063500
- Séries
- Mots clés
- Nonfiction, Livres de cuisine, Arts culinaires & Gastronomie, Manuels et guides, Nourriture
- Titre original
- Le guide culinaire
- Évaluation
- 4,35 sur 5
- Description
- This influential textbook on haute cuisine, originally published in French in 1903, offers a comprehensive exploration of gourmet cooking techniques and principles. The 1907 English translation makes this classic accessible to a wider audience, showcasing the evolution of culinary arts and the meticulous craftsmanship behind fine dining. Its enduring relevance continues to inspire chefs and food enthusiasts alike, highlighting the artistry and precision integral to high-level cooking.