A Guide to Modern Cookery (Cambridge Library Collection - European History)
Cambridge University Press
Edition: Reprint, 6/6/2013
EAN 9781108063500, ISBN10: 1108063500
Paperback, 902 pages, 24.4 x 17 x 4.5 cm
Language: English
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.
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.