Product Description

The culinary bible that first codified French cuisinenow in an updated English translation with Forewords from Chefs Heston Blumenthal and Tim Ryan
When Georges Auguste Escoffier published the first edition of 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 Escoffiers 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 Escoffiers 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 doeuvres 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 Escoffiers original text, in a sleek, modern design
For anyone who is serious about French food, modern cooking, or culinary history, is the ultimate guide and cookbook.
Sample Recipes: Oefs Benedictine and Mousses and Mousselines Oeufs BndictineCold Mousses, Mousselines and SoufflsComposition of the Mixture for Cold Mousses and MouselinesMoulding of Cold Mousselines