A Guide to Modern Cookery 在線電子書 pdf 下載 txt下載 epub 下載 mobi 下載 2024

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Escoffier, Auguste 作者

Cambridge University Press

譯者

2013-6-6 出版日期

902 頁數

USD 76.84 價格

平裝

叢書系列

9781108063500 圖書編碼

A Guide to Modern Cookery 在線電子書圖書標籤: 烹飪廚藝美食廚房飲食生活西餐沒事

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A Guide to Modern Cookery 在線電子書 epub 下載 mobi 下載 pdf 下載 txt 下載 2024

A Guide to Modern Cookery 在線電子書 epub 下載 pdf 下載 mobi 下載 txt 下載 2024

A Guide to Modern Cookery 在線電子書 pdf 下載 txt下載 epub 下載 mobi 下載 2024

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A Guide to Modern Cookery 在線電子書著者簡介

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".

A Guide to Modern Cookery 在線電子書著者簡介

A Guide to Modern Cookery 在線電子書 pdf 下載 txt下載 epub 下載 mobi 在線電子書下載

A Guide to Modern Cookery 在線電子書圖書描述

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.

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