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Escoffier

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Customer Review

A neccessity for ANY chef.
Many of the reviews I've read about this book are inexperienced and ignorant. They claim that it is "...a bit out of date..." and "...cryptic...", when in fact it sets the standard for French Cuisine, and much of American Cuisine. As a graduate of the Culinary Institute of America, I can say that this book has been infinitely helpful as both a text book and a source for research and reference. It is only as difficult to read for someone who has never cooked, as music is difficult for someone who has never played an instrument. I own three different translations of Escoffier's Cookbook and this copy is by far the best.
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September 30, 2002 (Panama) | Helpful Votes: 99 | Rating: 5

Not for beginners
I teach Culinary Arts and this is a must have for every serious cook and future Chef. You must have some knowledge of professional culinary techniques to be able to understand and use this book. As one reviewer wrote, this is not a cookbook, it is a reference book, and my students use it when they have to do research work.
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March 9, 2003 (Berkeley, CA USA) | Helpful Votes: 47 | Rating: 5

Product Description

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

Sample Recipes: Oefs Benedictine and Mousses and Mousselines
Oeufs Bénédictine
Poached or Soft boiled: Cover the bottom of tartlet cases with a Brandade of salt cod (see below) mixed with a little chopped truffle. Place the eggs which have been coated with Sauce Crème on top.

Brandade de Morue
Cut the fish into large square pieces and poach for only 8 minutes from the time it comes back to the boil so as to keep it slightly undercooked. Immediately drain and remove all skin and bones. Place 2 ½ dl (9 fl oz or 1 1/8 U.S. cups) oil in a shallow pan and heat until just smoking; place in the fish with 1 clove of crushed garlic and using a wooden spatula, mix vigorously over the heat until the fish becomes a fairly fine paste.

Remove from the heat and add 5-6 dl (18 fl oz – 1 pt or 2 ¼ - 2 5/8 U.S. cups) oil, a little at a time mixing continuously with a spatula. Adjust the consistency of the paste from time to time with 2-3 tbs boiling milk until a maximum of 2 ½ dl (9 fl oz-1 1/8 U.S. cups) milk has been absorbed.

When the Brandade mixture is finished it should be very white and have the consistency of mashed potato. Finally adjust the seasoning and arrange pyramid shape in a deep dish then decorate with small triangles of bread which have been freshly fried in clarified butter.

Cold Mousses, Mousselines and Soufflés
The terms Mousses and Mousselines can be used to describe hot and cold preparations; that which differentiates between Mousse and Mousseline is not the composition but its moulding. A Mousse, hot or cold, is made in a large mould of which the size is generally sufficient for more than one person. The Mousselines are moulded either with spoons, a piping bag, or in special moulds having the form of large Quenelles, and one only is served per person. The Soufflés are moulded in small cassolettes or soufflé moulds.

Composition of the Mixture for Cold Mousses and Mouselines
Ingredients:
1 litre (1 ¾ pt or 4 ½ U.S. cups) cooked purée of the principal ingredient such as chicken, game, fois gras, fish or shellfish
2 ½ dl (9 fl oz or 1 1/8 U.S. cups) melted aspic jelly
4 dl (14 fl oz or 1 ¾ U.S. cups) appropriate Velouté
4 dl (14 fl oz or 1 ¾ U.S. cups) double cream which being correctly whipped will be equal to 6 dl (1 pt or 2 5/8 cups)

The proportions of the above ingredients may be slightly adjusted according to the nature of the main ingredients being used and in the preparation of certain Mousses either jelly by itself or Velouté alone need to be used.

Method:
Add the cool jelly and Velouté (or just one of these ingredients if called for) to the basic purée and mix together on ice.
When cold and thicker in consistency, add and fold in the cream. Seasoning is very important in cold preparations and it should always be checked and adjusted with great care.

Note: the cream should not be more than half whipped, if it is fully whipped the quality of the Mousse will be less delicate and of a dryer texture.

Moulding of Cold Mousselines
This can be carried out in two different ways, by either simply lining the mould with jelly or afterwards coating with a Sauce Chaud-froid. In either case, they should be made in oval moulds of the type used in the making of large Quenelles or Mousseline eggs.

Method 1:
Line the moulds with very clear aspic jelly and cover with a layer of the Mousseline mixture; garnish the center with a Salipicon composed of the same basic ingredient as that in the Mousse, e.g. poultry, game, shellfish, etc. and of truffle. Cover with more Mousseline mixture; smooth dome-shape and place in the refrigerator to set.

Method 2:
Place a layer of the mixture in the bottom of the moulds, garnish the centre with a Salipicon, cover with more mixture and place to set. After demoulding, coat the Mousselines with Sauce Chaud-froid in keeping with the composition of the mixture; decorate with truffle and other items in keeping with the Mousseline and glaze with aspic jelly to fix the decorations.

Set a layer of very clear aspic jelly in the bottom of a silver or glass dish and arrange the Mousselines on top; coat them once more with jelly and keep in the refrigerator until required.
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A guide to modern cookery

Customer Review

Product Description

PREFACE

If the art of Cookery in all its branches were not under-
going a process of evolution, and if its canons could be once
and for ever fixed, as are those of certain scientific operations
and mathematical procedures, the present work would have no
raison d'etre; inasmuch as there already exist several excellent
culinary text-books in the English language. But everything
is so unstable in these times of progress at any cost, and social
customs and methods of life alter so rapidly, that a few years
now suffice to change completely the face of usages which at
their inception bade fair to outlive the age — so enthusiastically
were they welcomed by the public.

In regard to the traditions of the festal board, it is but
twenty years ago since the ancestral English customs began to
make way before the newer methods, and we must look to the
great impetus given to travelling by steam traction and naviga-
tion, in order to account for the gradual but unquestionable
revolution.

In the wake of the demand came the supply. Palatial hotels
were built, sumptuous restaurants were opened, both of which
offered their customers luxuries undreamt of theretofore in such
establishments.

Modern society contracted the habit of partaking of light
suppers in these places, after the theatres of the Metropolis
had closed; and the well-to-do began to flock to them on
Sundays, in order to give their servants the required weekly
rest. And, since restaurants allow of observing and of being
observed, since they are eminently adapted to the exhibiting of
magnificent dresses, it was not long before they entered into
the life of Fortune's favourites.

But these new-fangled habits had to be met by novel methods
of Cookery — ^better adapted to the particular environment in
which they were to be practised. The admirable productions
popularised by the old Masters of the Culinary Art of the pre-

vi PREFACE

ceding Century did not become the light and more frivolous
atmosphere of restaurants ; were, in fact, ill-suited to the brisk
waiters, and their customers who only had eyes for one another.

The pompous splendour of those bygone dinners, served in
the majestic dining-halls of Manors and Palaces, by liveried
footmen, was part and parcel of the etiquette of Courts and
lordly mansions.

It is eminently suited to State dinners, which are in sooth
veritable ceremonies, possessing their ritual, traditions, and —
one might even say — their high priests ; but it is a mere hin-
drance to the modern, rapid service. The complicated and
sometimes heavy menus would be unwelcome to the hyper-
critical appetites so common nowadays; hence the need of a
radical change not only in the culinary preparations themselves,
but in the arrangements of the menus, and the service.

Circumstances ordained that I should be one of the movers
in this revolution, and that I should manage the kitchens of
two establishments which have done most to bring it about.
I therefore venture to suppose that a book containing a record
of all the changes which have come into being in kitchen work —
changes whereof I am in a great part author^may have some
chance of a good reception at the hands of the public, i.e., at
the hands of those very members of it who have profited by
the changes I refer to.

For it was only with the view of meeting the many and
persistent demands for such a record that the present volume
was written.

I had at first contemplated the possibility of including only
new recipes in this formulary. But it should be borne in mind
that the changes that have transformed kitchen procedure during
the last twenty-five years could not all be classed under the head
of new recipes ; for, apart from the fundamental principles of
the science, which we owe to Careme, and which will last as
long as Cooking itself, scarcely one old-fashioned method has
escaped the necessary new moulding required by modern
demands..... Top to learn more

BUY A guide to modern cookery

Escoffier - Le Guide Culinaire: the First Complete Translation Into English: the Complete Guide to the Art of modern Cookery

Regular Price: $62.95 |

Customer Review

Why not go to the Source?
Some of the buzz among today's cooking enthusiasts concerns classic recipes or modern departures from them. Arguments arise among cooks over what are "mother" sauces in France; people point to the latest coffee-table cookbook for its "classic" recipes.But if you're interested in anything like that, why not go to the source, Escoffier? Recipes in the "Gee See" (or "Zhay Say," depending on your native tongue) organized much of this subject in the first place. Escoffier's Guide Culinaire has always been available for those who are interested. ISBN 0831754788 is the reissue of Cracknell and Kaufmann's English translation of the 1921 Flammarion edition in French. Including unvarnished comments from its original time and place: "It may be of interest to note that the authentic type of Indian curry is not suitable for European tastes, but the flavor of the above sauce is generally acceptable." Such opinions (far more numerous in, for instance, the popular 1961 Crown...
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March 10, 2005 (Silicon Valley, USA) | Helpful Votes: 45 | Rating: 5

Product Description

Here, for the first time, is presented to the English-speaking public the entire translation of Auguste Escoffier's masterpiece Le Guide Culinaire. Its basic principles are as valid today as when it was first published in 1902. It has successfully withstood the test of decades and remains a nonpareil amony cookery books. Top to learn more

BUY Escoffier - Le Guide Culinaire: the First Complete Translation Into English: the Complete Guide to the Art of modern Cookery

Le guide culinaire

BUY Le guide culinaire

Le petit guide des termes culinaires (French Edition)

Product Description

Avec ce petit guide de plus de 200 mots les plus utilisés en cuisine professionnel vous pourriez bien être surpris de pouvoir lire, comprendre et appliquer comme un chef des recettes de livre de cuisine plus facilement sans perdre de temps à chercher sur internet la signification de certain mots culinaire utilisé fréquemment dans beaucoup de livre de recette professionnel ou pas, et ainsi pouvoir continuer dans la confection de vos recettes comme un pro.
Il n est pas inné de comprendre certain mots d’une recette de cuisine quand on n’est pas spécialement cuisinier de métier. Avec ce guide allez directement à la lettre du mot que vous ne connaissez pas, grâce à une table des matières cliquable, et pouvoir ainsi continuer votre recette tranquillement.
Auteur :
Cuisinier professionnel dans le métier depuis plus de 20 ans j’ai regroupé et expliqué dans ce petit guide ses mots culinaires d’hier et d'aujourd’hui que j ai le plus vu, entendu et utilisé au cour de ma carrière qui continu encore aujourd’hui. Top to learn more

BUY Le petit guide des termes culinaires (French Edition)

The Escoffier Cookbook and Guide to the Fine Art of Cookery: For Connoisseurs, Chefs, Epicures Complete With 2973 Recipes

Regular Price: $26.99 |

Customer Review

Product Description

An American translation of the definitive Guide Culinaire, the Escoffier Cookbook includes weights, measurements, quantities, and terms according to American usage. Features 2,973 recipes. Top to learn more

Fascinating to read, but not a "cookbook" in the modern sense
"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...
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August 14, 2005 | Helpful Votes: 87 | Rating: 4

Tired of chefs ommitting that one little step?
This book, published in the 1890s, is an excellent resource for those who aspire to cook great french food. Too often cookbook authors insult readers by leaving out key steps for fear that they may be 'too complicated' or call for veal stock when chefs use demi-glace. This book is complicated, poorly organized and difficult, but it WILL tell you the proper way to make french sauces (an incredible section, and well worth the price of the book in itself) and how best to lard a joint of beef. Treat yourself and buy this book to learn the proper way to prepare traditional french cuisine.
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June 8, 1998 | Helpful Votes: 25 | Rating: 4

BUY The Escoffier Cookbook and Guide to the Fine Art of Cookery: For Connoisseurs, Chefs, Epicures Complete With 2973 Recipes

Guide Culinaire

as well as sauces from around the world, including salsas, pasta sauces, and Asian-style dipping and curry sauces. You’ll find more than sixty all-new recipes for dishes that showcase the leading role of sauces in cooking, such as Chicken Tagine with Harissa Sauce, Osso Buco with Julienned Vegetables, Lobster à la Nage, and Gold-Plated Chicken with Ginger,... You’ll find all the proficiencies and know-how you need to master the art of sauce making, and you’ll also discover how sauces may take your cooking to a whole new level. Exclusive Recipe Excerpts from Sauces: Classical and Contemporary Sauce Making “…bound to become a culinary icon…Any severe cook will want to own this book. These recipes give Sauces a broader scope, showing how good cooking and sauce making are intimately related&mdash. Find Escoffier Le Guide Culinaire Revised at Amazon . Amazon. If you’re a fan of the book’s former editions, you ought to note that Peterson has not cut any recipes for this edition, and that he has reinstated the usual sauce charts that appeared in the introductory edition. The winner of the James Beard Foundation Cookbook of the Year Award when it was introductory published closely two decades ago, Sauces is, in the words of Mark Bittman, “the single contemporary reference on the subject that is both comprehensive... This new edition has been totally redesigned to make it posing no difficulty to use and includes more than thirty beauteous new color photographs of finished dishes with sauces.

Et que les guides traditionnels doivent trouver des moyens de s'adapter,. Il n'en reste pas moins que l'avis est celui d'un amateur et pas d'un professionnel,. Le guide Michelin est sorti la semaine dernière,. Les guides subissent une mutation,. Il n'en reste pas moins que les consommateurs sont ceux qui payent. La même exigeance, la même approche.

The egg course was followed by a soup course, a fish course, a palette-cleansing course (often a sorbet), a meat course, a vegetable course, a dessert course, and finally a cheese course. Titanic’s famous Grand Staircase Other first class dining rooms included the Café Parisien, the Verandah Café, the A La Carte Restaurant and the First Class Dining Saloon. ” A dinner included three courses—much fewer than first class—but it was cooked in the same kitchen as the first class meals. A portrait of the legendary French chef Auguste Escoffier First class passengers had several dining rooms to choose from, and each one was influenced by the cuisine of Escoffier. ” During the late 1800s, Escoffier partnered with César Ritz (of Ritz Carlton fame), and made a name for himself as the head chef of the restaurants located inside the famous Ritz hotels. It is from the First Class Dining Saloon that we have one of the only surviving menus from Titanic – the dinner menu from the night of April 14, the last meal ever served aboard the ship (see the menu below, along with a recipe). Though the fare was simpler than what was available in first and second class, it was a much higher culinary standard than most third-class travelers were accustomed to. Third class passengers onboard Titanic were largely made up of working-class Europeans with hopes of immigrating to North America. Titanic on her maiden voyage, 1912 In order to truly grasp what a dining experience was like on Titanic, it’s important to know a bit of the culinary history of the time. All of these restaurants would have been influenced by Escoffier’s culinary style, the Ritz most directly of course.

Guide Culinaire News

Old world cuisine finds home on main

Zavala provided a brief overview of the art, starting with French chef Auguste Escoffier's Le Guide Culinaire, in which he “codified the kitchen brigade and the modern kitchen system,” she explained, where the executive chef is at the top,
Pierre Koffmann: 'My grandparents used to catch or grow most of what we ate'

I've got hundreds, but it would have to be Auguste Escoffier's Le Guide Culinaire. All the basics are in there, and you can always use your imagination by taking an Escoffier recipe and adding something and it will work beautifully.
Barry Sorkin's dragon turds

Mike Sula reviews the first incarnation of Next, where the decadent multicourse menu modeled on Escoffier's Le Guide Culinaire brings on tears, hallucinations, and reveries worthy of Proust. Executive chef Dave Beran manages to merit the hype lavished