Buch, Englisch, 902 Seiten, Format (B × H): 170 mm x 244 mm, Gewicht: 1523 g
Buch, Englisch, 902 Seiten, Format (B × H): 170 mm x 244 mm, Gewicht: 1523 g
Reihe: Cambridge Library Collection - European History
ISBN: 978-1-108-06350-0
Verlag: Cambridge University Press
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.
Autoren/Hrsg.
Fachgebiete
- Interdisziplinäres Wissenschaften Wissenschaften Interdisziplinär Ökotrophologie (Ernährungs- und Haushaltswissenschaften)
- Geisteswissenschaften Literaturwissenschaft Romanische Literaturen Französische Literatur
- Geisteswissenschaften Geschichtswissenschaft Geschichtswissenschaft Allgemein Historiographie
Weitere Infos & Material
Preface; Glossary; Part I. Fundamental Elements: 1. Fonds de cuisine; 2. The leading warm sauces; 3. The small compound sauces; 4. Cold sauces and compound butters; 5. Savoury jellies or aspics; 6. The court-bouillons and the marinades; 7. Elementary preparations; 8. The various garnishes for soups; 9. Garnishing preparations for relevés and entrées; 10. Leading culinary operations; Part II. Recipes and Modes of Procedure: 11. Hors d'oeuvres; 12. Eggs; 13. Soups; 14. Fish; 15. Relevés and entrées of butcher's meat; 16. Relevés and entrées of poultry and game; 17. Roasts and salads; 18. Vegetables and farinaceous products; 19. Savories; 20. Entremets (sweets); 21. Ices and sherbets; 22. Drinks and refreshments; 23. Fruit-stews and jams; Menus; Index.
