{"product_id":"9780517506622","title":"The Escoffier Cookbook: and Guide to the Fine Art of Cookery for Connoisseurs, Chefs, Epicures","description":"\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eAuthor\/Contributor(s):\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"\"\u003eEscoffier, Auguste\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eClarkson Potter\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eDate:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e11\/13\/1941\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eBinding:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"\"\u003eHardcover\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eCondition:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"\"\u003eNEW\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003cb\u003eThe American translation of the monumental \u003ci\u003eGuide Culinaire\u003c\/i\u003e, Auguste Escoffier’s indispensable guide to fine cooking originally published in 1903, with nearly 3,000 recipes for sauces, soups, roasts, desserts, and more\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eIn \u003ci\u003eThe Escoffier Cookbook, \u003c\/i\u003eAuguste Escoffier, regarded as one of the greatest chefs of all time, presents 2,973 dishes, clearly and simply outlines the methods of preparation for each, and shows how to achieve perfection in delicious flavor.\u003cbr\u003e\u003cbr\u003eIn Part I: The Fundamental Elements of Cooking, he explains the importance of flawless stocks and guides the reader through making them at home. He then moves on to the sauces—Espagnole, Velouté, Bechamel, Tomato, and Hollandaise—that form the foundation of French cooking. Next, Escoffier explores the Aspics and Jellies; the Court Bouillons (or short broths); Elementary Preparations (seasoning, condiments, garnishes, stuffings, and the like); and finally Leading Culinary Operations (braising, poaching, sauteing, roasting, grilling, frying, gratinating, and glazing, among others).\u003cbr\u003e\u003cbr\u003eIn Part II: Recipes and Methods of Procedure, Escoffier offers nearly 3,000 recipes that show the incredible range of classic French cuisine. All the familiar standards are here—Coquilles Saint-Jacques, Crepes Suzette, Cassoulet, Charlotte Russe, Lobster Newburg, and Potatoes Dauphinoise, plus thousands of not-so-familiar standards.\u003cbr\u003e\u003cbr\u003eFeaturing a comprehensive glossary and a collection of sample menus, \u003ci\u003eThe Escoffier Cookbook\u003c\/i\u003e is an invaluable resource for connoisseurs, gourmets, and those who appreciate excellence in food preparation. \u003ci\u003eBon appétit!\u003c\/i\u003e","brand":"Clarkson Potter","offers":[{"title":"Default Title","offer_id":43363533881599,"sku":"9780517506622","price":37.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0452\/0886\/2873\/files\/9780517506622_s600x595.jpg?v=1775596485","url":"https:\/\/massivebookshop.com\/products\/9780517506622","provider":"MASSIVE BOOKSHOP","version":"1.0","type":"link"}