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Author: Kenneth James
Publisher: A&C Black
ISBN: 9781852855260
Category : History
Languages : en
Pages : 346
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Book Description
The most famous chef of them all - bar none, including Jamie Oliver. It is hard to over empathise his importance to fine cuisine. We derive the word 'scoff' from his name of course.
Author: Kenneth James
Publisher: A&C Black
ISBN: 9781852855260
Category : History
Languages : en
Pages : 346
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Book Description
The most famous chef of them all - bar none, including Jamie Oliver. It is hard to over empathise his importance to fine cuisine. We derive the word 'scoff' from his name of course.
Author: Auguste Escoffier
Publisher: Hamlyn (UK)
ISBN: 9780600601043
Category : Cooking
Languages : en
Pages : 884
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Book Description
"August Escoffier's reflection on a lifetime in kitchens, is available in paperback...If...serious about French food, cooking technique, garnishes or simply reading about the topic, this reference from a founder of London's Savoy Hotel, who has been called the greatest cook ever, could be a treasured gift. Translated into English, it includes U.S. measures and notes so if [you] decide to actually make Chaudfroid of Chicken or Acacia Blossom Fritters, there is nothing to stop [you]."--"Atlanta Journal."
Author: Luke Barr
Publisher: Clarkson Potter
ISBN: 0804186316
Category : Biography & Autobiography
Languages : en
Pages : 322
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Book Description
Now in paperback, the critically acclaimed Ritz and Escoffier. In a tale replete with scandal and opulence, Luke Barr, author of the New York Times bestselling Provence, 1970, transports readers to turn-of-the-century London and Paris to discover how celebrated hotelier César Ritz and famed chef Auguste Escoffier joined forces at the Savoy Hotel to spawn a scandalously modern luxury hotel and restaurant, signaling a new social order and the rise of the middle class. In early August 1889, César Ritz, a Swiss hotelier highly regarded for his exquisite taste, found himself at the Savoy Hotel in London. He had come at the request of Richard D'Oyly Carte, the financier of Gilbert & Sullivan's comic operas, who had modernized theater and was now looking to create the world's best hotel. D'Oyly Carte soon seduced Ritz to move to London with his team, along with Auguste Escoffier, the chef de cuisine known for his elevated, original dishes. The two created a hotel and restaurant like no one had ever experienced, in often mysterious and always extravagant ways, where British high society mingled with American Jews and women. Barr deftly re-creates the thrilling Belle Epoque era just before World War I, when British aristocracy was at its peak, women began dining out unaccompanied by men, and American nouveaux riche and gauche industrialists convened in London to show off their wealth. In their collaboration at the still celebrated Savoy Hotel, the pair welcomed loyal and sometimes salacious clients, such as Oscar Wilde and Sarah Bernhardt; Escoffier created the modern kitchen brigade and codified French cuisine in his seminal Le Guide culinaire, which remains in print today; and Ritz, whose name continues to grace the finest hotels, created the world's first luxury hotel. The pair also ruffled more than a few feathers. Fine dining and luxury travel would never be the same--or more intriguing.
Author: Auguste Escoffier
Publisher: Van Nostrand Reinhold Company
ISBN:
Category : Biography & Autobiography
Languages : en
Pages : 292
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Book Description
Escoffier intersperses the stories of his life with descriptions of dishes, menus, presentations, and original recipes.
Author: Librairie Larousse
Publisher: Clarkson Potter
ISBN: 0593577744
Category : Cooking
Languages : en
Pages : 2536
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Book Description
Since its first publication in 1938, Larousse Gastronomique has been an unparalleled resource. In one volume, it presents the history of foods, eating, and restaurants; cooking terms; techniques from elementary to advanced; a review of basic ingredients with advice on recognizing, buying, storing, and using them; biographies of important culinary figures; and recommendations for cooking nearly everything. The new edition, the first since 1988, expands the book’s scope from classic continental cuisine to include the contemporary global table, appealing to a whole new audience of internationally conscious cooks. Larousse Gastronomique is still the last word on béchamel and béarnaise, Brillat-Savarin and Bordeaux, but now it is also the go-to source on biryani and bok choy, bruschetta and Bhutan rice. Larousse Gastronomique is rich with classic and classic-to-be recipes, new ingredients, new terms and techniques, as well as explanations of current food legislation, labeling, and technology. User-friendly design elements create a whole new Larousse for a new generation of food lovers.
Author: Auguste Escoffier
Publisher: Reprint Publishing
ISBN: 9783959401128
Category :
Languages : en
Pages : 438
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Book Description
Complete digitally restored reprint (facsimile) of the original edition of 1907 with excellent resolution and outstanding readability. For print technical reasons, took place the division into two editions. Edition I is from chapter I to XVI with 534 pages and edition II is from chapter XVII to XXIII with 436 pages. Auguste Escoffier (born October 28, 1846, died February 12, 1935). He was a French chef and culinary writer who popularized and updated traditional French cooking methods. He is a legendary figure among chefs and gourmets, and was one of the most important leaders in the development of modern French cuisine. He codified the recipes for the five mother sauces. Auguste Escoffier published "Le Guide Culinaire," which is still used as a major reference work, both in the form of a cookbook and a textbook on cooking. Escoffier's recipes and techniques remain highly influential today, and have been adopted by chefs and restaurants not only in France, but also throughout the world.
Author: Louis Saulnier
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 263
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Book Description
Author: Auguste Escoffier
Publisher:
ISBN: 9780706428223
Category : Cooking, French
Languages : en
Pages : 192
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Book Description
Author: Michaël Escoffier
Publisher:
ISBN: 9781783443444
Category : Alphabet books
Languages : en
Pages : 64
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Book Description
A word totally transforms if you take away just one letter - without the A, the beast is best. Without the W, the witch has an itch! This is an alphabet book like no other. An irreverant exploration not only of letters in their alphabetic order, but also of how they form words and communicate ideas. Packed with humour and wordplay, the author and illustrator effortlessly play off each other to enhance humour and meaning. Children will not be able to resist inventing imaginative examples of their own.
Author: Michaël Escoffier
Publisher:
ISBN: 9781592701360
Category : JUVENILE FICTION
Languages : en
Pages : 0
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Book Description
"In the duck family, there a four siblings and one always has to be first, until he gets the shock of his life!"--
