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

Detalii:

About the AuthorAuguste 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 Carčmes elaborate style. Escoffiers 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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230.99 ^RON

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Vânzător: Elefant.ro
Brand: Clarkson Potter Publishers