counter create hit The Escoffier Cookbook: And Guide to the Fine Art of Cookery for Connoisseurs, Chefs, Epicures - Download Free eBook
Ads Banner
Hot Best Seller

The Escoffier Cookbook: And Guide to the Fine Art of Cookery for Connoisseurs, Chefs, Epicures

Availability: Ready to download

An American translation of the definitive "Guide Culinaire," the classic guide to French "haute cuisine," the "Escoffier Cookbook" includes weights, measurements, quantities, and terms according to American usage. Features 2,973 recipes.


Compare
Ads Banner

An American translation of the definitive "Guide Culinaire," the classic guide to French "haute cuisine," the "Escoffier Cookbook" includes weights, measurements, quantities, and terms according to American usage. Features 2,973 recipes.

30 review for The Escoffier Cookbook: And Guide to the Fine Art of Cookery for Connoisseurs, Chefs, Epicures

  1. 4 out of 5

    Stephen

    Every lawyer must read Holmes' The Common Law. Every doctor must read the Corpus Hippocraticum. Every priest must read Aquinas' Summa Theologica. So it is that every serious cook should read Escoffier. The author did not write this magnum opus with the home cook in mind; it was written for cooking professionals and therefor omits much of the instruction necessary to a mass-market cookbook in the 21st Century. His goal was to organize and simplify the classic French cooking of Antoine Carême, who Every lawyer must read Holmes' The Common Law. Every doctor must read the Corpus Hippocraticum. Every priest must read Aquinas' Summa Theologica. So it is that every serious cook should read Escoffier. The author did not write this magnum opus with the home cook in mind; it was written for cooking professionals and therefor omits much of the instruction necessary to a mass-market cookbook in the 21st Century. His goal was to organize and simplify the classic French cooking of Antoine Carême, who he regarded as a master of haute cuisine. The result is useful in varying ways. It contains many recipes which the modern cook will not attempt; he assumes that one has unlimited supplies of truffles and fois gras at hand. His recipe for turtle soup includes detailed instructions on how to kill the turtle and get it out of its shell. The techniques were written down before the invention of the blender, the food processor and the convection oven; they need to be adjusted accordingly. His measurements vary from finicky precise to opaquely vague: exactly 9/10 of a pint of this and "a glassful" of that; exactly 207 degrees Fahrenheit and the temperature of a "warm oven." But it is all Escoffier, who came down from the mountaintop bearing nearly a thousand pages of culinary commandments. I thought it would take a year to read them all; the task was accomplished in only ten months. They were ten months well spent.

  2. 4 out of 5

    Pamela Hempston

    A Chef's Bible.

  3. 5 out of 5

    Larry Jordan

    After 6000 hours in a Chef Apprenticeship, I can still recite most of the recipes in this book. Over the years I have come to appreciate this training more so than when I was a young chef (who thought he was much better than he was!) and I now realize the importance of excellence in every endeavor. That is what this book is about, you need to learn the proper way to do things before you explore, deconstruct and critic.

  4. 5 out of 5

    John Sgammato

    The recipes in this tome can be infuriating, and they assume experience in a large hotel kitchen of over a century ago...but it's an excellent source of inspiration. I come back to this again and again when I plan fancy parties or just for fun.

  5. 4 out of 5

    Kevin Stokes

    I am always currently reading this book.

  6. 5 out of 5

    Laura

    "The Escoffier Cookbook" is a heavily abridged American version of Auguste Escoffier's 1903 book "Guide Culinaire". It is a fascinating look at the art of professional European cookery at the beginning of the 20th century. However, to appreciate this book fully, it's important to understand exactly who it was written for. Escoffier's original guide was never for a second intended for the home cook. Escoffier was a pioneer with respect to the education of professional chefs, and originally wrote "The Escoffier Cookbook" is a heavily abridged American version of Auguste Escoffier's 1903 book "Guide Culinaire". It is a fascinating look at the art of professional European cookery at the beginning of the 20th century. However, to appreciate this book fully, it's important to understand exactly who it was written for. Escoffier's original guide was never for a second intended for the home cook. Escoffier was a pioneer with respect to the education of professional chefs, and originally wrote this book for the use of those working in grand houses, in hotels, on ocean liners, and in restaurants who might not have had access to contemporary recipes. Accordingly, the original book does not attempt to teach basic cooking or food preparation techniques. The American translation does include some details on cooking techniques and utensils unfamiliar to the average American chef (such as poeleing, worth the cost of the book alone, and the old French form of braising), but even in the translation it is assumed that the reader is a trained, experienced chef. The recipes themselves are clear and simple to follow, but represent only a small subset of French cooking of the early 20th century. An earlier reviewer mentioned that there was no recipe for onion soup; this is true, but it should be understood that onion soup would never have been accepted by the class of restaurant patron Escoffier cooked for. Much of what has arrived on this side of the Atlantic as "French cooking" - dishes such as pot-au-feu, onion soup, and steak frites - is distinctly middle-class, and consequently would have been rejected by the clientele of quality restaurants of the time as being unspeakably boorish. Escoffier personally enjoyed bourgeois cooking, but as an astute, intelligent businessman he provided the haute cuisine his clients demanded. One interesting difference between modern cooking and the cooking featured in this book is that Escoffier uses few spices, and indeed declaims on the foolishness of using large amounts of spices in meat dishes. This appears bizarre from our vantage point, but Escoffier had sound economic reasons for his proscriptions. Most diners of the time grew up in the days before refrigeration, when old deteriorating meat was heavily spiced to make it palatable. Fresh, unspiced meat was a sign of the highest quality. The association between strong spices and poor quality was powerful enough to survive long into the 20th century, as any reader of a 1950s American cookbook can attest. As for the recipes themselves, I doubt that many of them could be prepared by the North American home cook. Most of us cannot afford (if we can even find) foie gras, truffles, or capons, and few have espagnole sauce or fish fumet available at all times. However, many recipes can be adapted for the modern cook - using cepes or porcini mushrooms for truffles, for instance - and those that can be prepared really are delicious.

  7. 4 out of 5

    Steven Peterson

    Wonderfully enjoyable. . . . A foreword by Heston Blumenthal puts this edition in context: "[Escoffier] said he wanted the book to be 'a useful tool rather than just a recipe book,' and that's exactly what it is." Another nice grace note--a very brief biography of Escoffier on pages xx-xxii by his grandson Pierre P. Escoffier. While Escoffier may have said that this is not a recipe book, the recipes are delightfully straightforward. I have made Cerise jubilee any number of times. His description Wonderfully enjoyable. . . . A foreword by Heston Blumenthal puts this edition in context: "[Escoffier] said he wanted the book to be 'a useful tool rather than just a recipe book,' and that's exactly what it is." Another nice grace note--a very brief biography of Escoffier on pages xx-xxii by his grandson Pierre P. Escoffier. While Escoffier may have said that this is not a recipe book, the recipes are delightfully straightforward. I have made Cerise jubilee any number of times. His description of how to make this is one of the shortest and most direct. That impressed me! To the extent that it is relevant, the chapters are organized by various obvious categories: sauces, garnishes, soups, hors-d'oeuvre, eggs, fish, butchers' meat, poultry, game, composite entrees, roasts, vegetables, sweets and desserts, ices, sandwiches, and fruits, jams, and drinks. Covering the waterfront, in short. Each section, of course, features many recipes. But the short introductory comments are also worthy of note. Here, Escoffier provides general statements about how to approach matters. Sauces? He speaks of basic preparations, such as stocks, glazes, mirepoix, and so on. Back to basics. Then, some general principles on preparing sauces. In short, one gains his perspective on sauces before actually exploring individual recipes. All in all, a most enjoyable volume for an amateur cook like me.

  8. 5 out of 5

    Rodrigo Duarte

    Un libro de referencia, no para leer de un tirón. Es una buenísima base y sacador de apuros de consulta.

  9. 5 out of 5

    J K

    How does one rate the quintessential master? Magnifique!

  10. 5 out of 5

    Vincent Mcalpine

    Father of modern cooking. Great book

  11. 4 out of 5

    Amberjean

    An encyclopedic French/English cookbook from the turn of the century. Interesting historical detail aplenty buried amongst the oysters and braised endive. Cooking methods at the turn of the century were much less, well, cookbook than they are now; a cook had to know how to manipulate the fire and the materials. That's still true at a high level of proficiency, of course, but the mass-market cookbooks we're used to no longer operate that way. A word of warning--if you don't eat bacon, this book An encyclopedic French/English cookbook from the turn of the century. Interesting historical detail aplenty buried amongst the oysters and braised endive. Cooking methods at the turn of the century were much less, well, cookbook than they are now; a cook had to know how to manipulate the fire and the materials. That's still true at a high level of proficiency, of course, but the mass-market cookbooks we're used to no longer operate that way. A word of warning--if you don't eat bacon, this book will be of limited usefulness. At least 75% of the savory recipes contain bacon. Meatloaf (forcemeat) is another staple. As disgusting as it is to grind meat now...imagine forcing it through a sieve by hand all day as the forcemeat-maker. Apparently this was such an art form that there was a guild devoted to the making of it in France. Thank you, wikipedia. That said, I really enjoyed reading this giant tome and found it rather useful, because Monsieur Escoffier didn't feel the need to put flour in every dang dish. Just bacon.

  12. 5 out of 5

    Richard Vogelsang

    A Guide to Modern Cookery

  13. 4 out of 5

    Tracy

    Serious, heavy-weight reference for old-school professional French cooking. Novice cooks might find it intimidating, in the same way novice readers could find Tolstoy's War and Peace overwhelming.

  14. 5 out of 5

    Jenn Vega

    I read through this like it was Jane Austen. I spent the first run through circling recipes that I thought I could pull off on a normal grocery budget (because who can afford to throw truffles into everything?). My second read will be in the kitchen, I can't wait.

  15. 5 out of 5

    Alyson

    Mission: Read a cookbook with no pictures that requires heavy use of glossary. Done and Done. But who can make a Peach Melba the old fashioned way? Me. It's so like me to start with the desserts. I'll learn to make game stock and bechamel later...

  16. 5 out of 5

    תניה

    You can't really review "The Bible" unfavourably, that's just being contrary. Escoffier, in his seminal book, sets out as many as 33 types of consommé. He concisely puts all variations of stock, court-bouillon and everything else. THE reference book for classical French cookery.

  17. 4 out of 5

    Steph Galante

    I was just about to shell out $50 or so dollars to obtain this classic cookbook, when an aproned angel appeared to guide me to the FREE ONLINE VERSION here... (And just in time for Thanksgiving! 🦃) https://archive.org/details/cu3192400...

  18. 5 out of 5

    Dan Anthony

    THE definitive cookbook. Not read fully, but skimmed, marveling at the quantities of meat put into good sauces. Worth reading to understand the exact basis of french cuisine, and then the commercial art of cooking.

  19. 4 out of 5

    Mir

    https://archive.org/stream/cu31924000...

  20. 4 out of 5

    Karen

    VERY detailed text for the aspiring chef. A bit over my head, but still got some great tips out of it.

  21. 4 out of 5

    Alissa

    im continually strolling through this book for some sort of inspiration or a laugh. it's a classic. you know.

  22. 4 out of 5

    Beau

    Ongoing interesting reading... seeing into the mind of the absolute culinary idealist!!! INSPIRING

  23. 4 out of 5

    Karin

    Seriously, it's a book to read and study. I love that this book already assumes you know how to cook and that it was originally written for professionals.

  24. 4 out of 5

    Alissa

    yeah yeah yeah, i know. Two from escoffier?! I went to a french culinary school. Give me a friggen break! plus between my chef (chris) and i we have both. YEAH.

  25. 4 out of 5

    Heather

    Another indispensable cooking reference. You need this book if you love to cook!

  26. 4 out of 5

    Peter

    Just got this from Powells. Very exciting.

  27. 4 out of 5

    Ivonne

    15?

  28. 4 out of 5

    Sharon

    Fabulous reference guide

  29. 5 out of 5

    Brad Dunn

    The best breakdown of French cooking I've seen

  30. 4 out of 5

    Alex Angarita

Add a review

Your email address will not be published. Required fields are marked *

Loading...
We use cookies to give you the best online experience. By using our website you agree to our use of cookies in accordance with our cookie policy.