A Guide to Modern Cookery pdf epub mobi txt 电子书下载 2025

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Escoffier was the father of modern French cuisine and is universally recognized as the finest master chef of the 20th century. Throughout his life he catered to royalty and established the kitchens of many fine hotels (The Savoy, Grand Hotel Monte Carlo, Hotel Ritz Paris, Grand Hotel Rome, etc). When Kaiser Wilhelm II met Escoffier, he remarked "I am the Emperor of Germany, but you are the Emperor of Chefs".

Among Escoffier's many contributions to the culinary world include the à la Carte menu, Peach Melba, his classification system for the "mother sauces", and a general departure from the ostentatious culinary traditions of French cuisine. He also streamlined professional kitchens into a station-based brigade system, still used today. The lifetime count for Escoffier's invented recipes exceeds 10,000.

Escoffier retired in his 70s to Monte Carlo with his wife. He served his culinary calling for 62 years, making his the longest professional chef career ever. According to the Larousse Gastronomique, there have been no finer chefs in history than this "king of chefs, chef of kings".

出版者:Cambridge University Press

作者:Escoffier, Auguste

出品人:

页数:902

译者:

出版时间:2013-6-6

价格:USD 76.84

装帧:平装

isbn号码:9781108063500

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图书标签:

烹饪
廚藝
美食
厨房
饮食
生活
西餐
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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 August 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 booking, Escoffier gives nearly 3000 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.