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

by Auguste Escoffier
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Current price ₹2,015.00
Original price ₹3,099.00
Original price ₹3,099.00
Original price ₹3,099.00
(-35%)
₹2,015.00
Current price ₹2,015.00

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Book cover type: Hardcover
  • ISBN13: 9780517506622
  • Binding: Hardcover
  • Subject: N/A
  • Publisher: Clarkson Potter Publishers
  • Publisher Imprint: Clarkson Potter Publishers
  • Publication Date:
  • Pages: 944
  • Original Price: INR 3099.0
  • Language: English
  • Edition: N/A
  • Item Weight: 1034 grams
  • BISAC Subject(s): Methods / Gourmet and Regional & Cultural / French

Auguste Escoffier (1946-1935) was a French chef considered to be the father of haute cuisine. Much of his culinary technique was a simplified and modernized version of Marie-Antoine Carême's elaborate style. Escoffier's 1903 text Le Guide Culinaire is still used as both a cookbook and a textbook today. He helped codify the five fundamental "mother sauces" of French cuisine: béchamel, espagnole, velouté, hollandaise, and tomate. Kaiser Wilhelm II called him the "Emperor of Chefs."

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