The Illustrated Escoffier
The Illustrated Escoffier

Author: Auguste Escoffier

Publisher: Random House Value Publishing

Published: 1987

Total Pages: 192

ISBN-13: 9780517633427

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Contains an adapted, expanded, and updated selection of recipes from the "Guide Culinaire.".

The Escoffier Cookbook
The Escoffier Cookbook

Author: Auguste Escoffier

Publisher: Clarkson Potter

Published: 1941-11-13

Total Pages: 943

ISBN-13: 0517506629

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An American translation of the definitive Guide Culinaire, the Escoffier Cookbook includes weights, measurements, quantities, and terms according to American usage. Features 2,973 recipes.

Take Away the A
Take Away the A

Author: Michaël Escoffier

Publisher:

Published: 2015-10

Total Pages: 64

ISBN-13: 9781783443444

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A word totally transforms if you take away just one letter - without the A, the beast is best. Without the W, the witch has an itch! This is an alphabet book like no other. An irreverant exploration not only of letters in their alphabetic order, but also of how they form words and communicate ideas. Packed with humour and wordplay, the author and illustrator effortlessly play off each other to enhance humour and meaning. Children will not be able to resist inventing imaginative examples of their own.

Ma Cuisine
Ma Cuisine

Author: Auguste Escoffier

Publisher: Hamlyn (UK)

Published: 2000

Total Pages: 884

ISBN-13: 9780600601043

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"August Escoffier's reflection on a lifetime in kitchens, is available in paperback...If...serious about French food, cooking technique, garnishes or simply reading about the topic, this reference from a founder of London's Savoy Hotel, who has been called the greatest cook ever, could be a treasured gift. Translated into English, it includes U.S. measures and notes so if [you] decide to actually make Chaudfroid of Chicken or Acacia Blossom Fritters, there is nothing to stop [you]."--"Atlanta Journal."

Me First!
Me First!

Author: Michaël Escoffier

Publisher:

Published: 2013

Total Pages: 0

ISBN-13: 9781592701360

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"In the duck family, there a four siblings and one always has to be first, until he gets the shock of his life!"--

École Ritz Escoffier, Paris
École Ritz Escoffier, Paris

Author: École Ritz Escoffier

Publisher: Harry N. Abrams

Published: 2016-11-22

Total Pages: 0

ISBN-13: 9781419721489

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"Good cooking is the foundation of true happiness," said Auguste Escoffier (1846-1935), the pioneer of modern cuisine and the first executive chef of the Ritz Hotel, Paris. Today, the École Ritz Escoffier pays tribute to the great chef by teaching the art of French cooking to amateurs and seasoned professionals alike. This book celebrates the values prized by Escoffier and by hotelier César Ritz: professionalism, creativity, and conviviality. An absolute must for anyone seeking to improve their knowledge and techniques, the book includes 100 recipes for meat, fish, vegetables, foie gras, pasta and rice, international dishes, hors d'oeuvres, and desserts. Each recipe is illustrated and includes clear explanations and a step-by-step guide. An homage to the prestigious school, which is still in its original home at the Ritz Hotel on the Place Vendôme, Paris, this beautiful book is more than a reference; it offers the savoir-faire and secrets of a gourmet chef who has inspired cooks for more than 150 years.