The culinary bible that first codified French cuisine now in an updated English translation with Forewords from Chefs Heston Blumenthal and Tim Ryan When Georges Auguste Escoffier published the first edition of Le Guide Culinaire in 1903, it instantly became the must-have resource for understanding and preparing French cuisine. More than a century later, it remains the classic reference for professional chefs. This book is the only completely authentic, unabridged English translation of Escoffier's classic work. Translated from the 1921 Fourth Edition, this revision includes all-new Forewords by Heston Blumenthal, chef-owner of the Michelin three-star-rated Fat Duck restaurant, and Chef Tim Ryan, President of The Culinary Institute of America, along with Escoffier's original Forewords, a memoir of the great chef by his grandson Pierre, and more than 5,000 narrative recipes for all the staples of French cuisine.* Includes more than 5,000 recipes in narrative form for everything from sauces, soups, garnishes, and hors d'oeuvres to fish, meats, poultry, and desserts* Ideal for professional chefs, culinary students, serious home cooks, food history buffs, and unrepentant foodies* The only unabridged English translation of Escoffier's original text, in a sleek, modern designFor anyone who is serious about French food, modern cooking, or culinary history, Escoffier's Complete Guide to the Art of Modern Cookery is the ultimate guide and cookbook.
具体描述
读后感
用户评价
老师说我的水平进步了可以看这个了...我打算悠着点来...标记看需要多久。记录3月6日早上看完了..大约15天..周末开始试试看
评分老师说我的水平进步了可以看这个了...我打算悠着点来...标记看需要多久。记录3月6日早上看完了..大约15天..周末开始试试看
评分老师说我的水平进步了可以看这个了...我打算悠着点来...标记看需要多久。记录3月6日早上看完了..大约15天..周末开始试试看
评分老师说我的水平进步了可以看这个了...我打算悠着点来...标记看需要多久。记录3月6日早上看完了..大约15天..周末开始试试看
评分老师说我的水平进步了可以看这个了...我打算悠着点来...标记看需要多久。记录3月6日早上看完了..大约15天..周末开始试试看
相关图书
本站所有内容均为互联网搜索引擎提供的公开搜索信息，本站不存储任何数据与内容，任何内容与数据均与本站无关，如有需要请联系相关搜索引擎包括但不限于百度，google,bing,sogou 等
© 2025 onlinetoolsland.com All Rights Reserved. 本本书屋 版权所有