@KINDLE Ø The Escoffier Cookbook: and Guide to the Fine Art of Cookery for Connoisseurs, Chefs, Epicures â eBook or E-pub free

Un libro de referencia, no para leer de un tir n Es una buen sima base y sacador de apuros de consulta. @KINDLE ⚞ The Escoffier Cookbook: and Guide to the Fine Art of Cookery for Connoisseurs, Chefs, Epicures × Best Ebook, The Escoffier Cookbook And Guide To The Fine Art Of Cookery For Connoisseurs, Chefs, Epicures Author Auguste Escoffier This Is Very Good And Becomes The Main Topic To Read, The Readers Are Very Takjup And Always Take Inspiration From The Contents Of The Book The Escoffier Cookbook And Guide To The Fine Art Of Cookery For Connoisseurs, Chefs, Epicures, Essay By Auguste Escoffier Is Now On Our Website And You Can Download It By Register What Are You Waiting For Please Read And Make A Refission For You I am always currently reading this book. 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. How does one rate the quintessential master Magnifique 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. 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 nowimagine 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. A Chef s Bible. 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 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.