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4.0 von 5 Sternen Tired of chefs ommitting that one little step?
This book, published in the 1890s, is an excellent resource for those who aspire to cook great french food. Too often cookbook authors insult readers by leaving out key steps for fear that they may be 'too complicated' or call for veal stock when chefs use demi-glace. This book is complicated, poorly organized and difficult, but it WILL tell you the proper way to make...
Am 8. Juni 1998 veröffentlicht

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5 von 5 Kunden fanden die folgende Rezension hilfreich
2.0 von 5 Sternen If it looks too good to be true, it probably is.
I'm a Chef, and have borrowed copies of Escoffier's Le Guide Culinaire from friends whenever I need it. On a lark, I ran a search on Escoffier here at Amazon.com. I was stunned to find this book for the low cost of $12 or so, knowing that every other copy I had seen cost $60 or $70. So I ordered it and paged through it. Well, it only prints 2300 or so of over 5000...
Am 3. April 1999 veröffentlicht


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5 von 5 Kunden fanden die folgende Rezension hilfreich
2.0 von 5 Sternen If it looks too good to be true, it probably is., 3. April 1999
Von Ein Kunde
Rezension bezieht sich auf: The Escoffier Cookbook: and Guide to the Fine Art of Cookery for Connoisseurs, Chefs, Epicures: Guide to the Fine Art of French Cuisine (Gebundene Ausgabe)
I'm a Chef, and have borrowed copies of Escoffier's Le Guide Culinaire from friends whenever I need it. On a lark, I ran a search on Escoffier here at Amazon.com. I was stunned to find this book for the low cost of $12 or so, knowing that every other copy I had seen cost $60 or $70. So I ordered it and paged through it. Well, it only prints 2300 or so of over 5000 recipes in Escoffier's treatise. Admittedly, probably more than the home cook actually *needs*, but nowhere does the book say that it has been abridged.
But, like many Amazon.com customers, I found myself in the position of thinking "but it'll cost me half the price of the book to send it back." So I wound up giving it to a friend who likes to cook, but doesn't need the "real thing."
Suffice it to say that if you want the real Esoffier, you're still going to have to drop the $60+ for the Van Nostrand Reinhold edition. Sorry, culinary students, you didn't luck up on a deal.
ToqueBlanc
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4.0 von 5 Sternen Tired of chefs ommitting that one little step?, 8. Juni 1998
Von Ein Kunde
Rezension bezieht sich auf: The Escoffier Cookbook: and Guide to the Fine Art of Cookery for Connoisseurs, Chefs, Epicures: Guide to the Fine Art of French Cuisine (Gebundene Ausgabe)
This book, published in the 1890s, is an excellent resource for those who aspire to cook great french food. Too often cookbook authors insult readers by leaving out key steps for fear that they may be 'too complicated' or call for veal stock when chefs use demi-glace. This book is complicated, poorly organized and difficult, but it WILL tell you the proper way to make french sauces (an incredible section, and well worth the price of the book in itself) and how best to lard a joint of beef. Treat yourself and buy this book to learn the proper way to prepare traditional french cuisine.
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4.0 von 5 Sternen Valuable Classic, 20. Mai 2010
Rezension bezieht sich auf: The Escoffier Cookbook: and Guide to the Fine Art of Cookery for Connoisseurs, Chefs, Epicures: Guide to the Fine Art of French Cuisine (Gebundene Ausgabe)
The Escoffier (apparently in a redux version) is a really well structured and exhaustive guide to French cooking. It's recipes are precise and well thought out. To fully appreciate the book it is necessary to be comfortable with all techniques thoroughly described at the start of the book, as those are only referenced in later recipes. The lack of photos and easier look-up system, and the learning curve lead to a 4-star rating. Enjoy!
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5.0 von 5 Sternen one of the most professional cook books ever., 17. Juni 1999
Von Ein Kunde
Rezension bezieht sich auf: The Escoffier Cookbook: and Guide to the Fine Art of Cookery for Connoisseurs, Chefs, Epicures: Guide to the Fine Art of French Cuisine (Gebundene Ausgabe)
I am a chef an you can not buy any other books untill you have read this one. All of cullenry mastery is in there .
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