Escoffier

<b><i>The culinary bible that first codified French cuisine–now in an updated English translation with Forewords from Chefs Heston Blumenthal and Tim Ryan</i></b> <p>When Georges Auguste Escoffier published the first edition of <i>Le Guide Culinaire</i> 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.</p> <p>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.</p> <ul> <li>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</li> <li>Ideal for professional chefs, culinary students, serious home cooks, food history buffs, and unrepentant foodies</li> <li>The only unabridged English translation of Escoffier’s original text, in a sleek, modern design</li> </ul> For anyone who is serious about French food, modern cooking, or culinary history, <i>Escoffier’s Complete Guide to the Art of Modern Cookery</i> is the ultimate guide and cookbook.