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A Guide to Modern Cookery

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The late nineteenth and early twentieth centuries witnessed a revolution in the eating habits of European households with disposable incomes. Central to the culinary history of the period is the innovative French chef Georges Auguste Escoffier (1846–1935). His cooking methods, combined with a modern approach to managing professional kitchen staff, contributed to the development of a fashionable culture of dining out, notably at London's Savoy and Carlton hotels. Escoffier's influence was such that he was urged to publish his methods and recipes. Reissued here in its English translation of 1907, this textbook on haute cuisine was first published in French in 1903. Beginning with the fundamental elements of cooking, Escoffier gives nearly 3,000 descriptions and recipes, ranging from sauces and marinades to jams and jellies. Intended for the instruction of aspiring chefs, this monumental work remains a core text at cookery schools to this day.

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Detail Information

Series Title

Cambridge Library Collection - European History

Call Number

-

Publisher

: Cambridge University Press., 2013

Collation

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Language

English

ISBN/ISSN

9781139626637

Classification

NONE

Content Type

text

Media Type

computer

Carrier Type

online resource

Edition

-

Subject(s)

Area Studies,
Social and Population History,
History, European Studies
European History after 1450

Specific Detail Info

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Statement of Responsibility

Auguste Escoffier

Other Information

Cataloger

Arin

Source

https://www.cambridge.org/core/books/guide-to-modern-cookery/BF55DF5340362E511118CB8A15BD3C8C#fndtn-information

Validator

maya

Digital Object Identifier (DOI)

https://doi.org/10.1017/CBO9781139626637

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