Author : Auguste Escoffier
Genre : Cooking
Publisher : Clarkson Potter
ISBN : 9780517506622
Type book : PDF, Epub, Kindle and Mobi
File Download : 943 page

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.

Author : Kenneth James
Genre : History
Publisher : A&C Black
ISBN : 1852855266
Type book : PDF, Epub, Kindle and Mobi
File Download : 346 page

The most famous chef of them all - bar none, including Jamie Oliver. It is hard to over empathise his importance to fine cuisine. We derive the word 'scoff' from his name of course.

Author : Luke Barr
Genre : Biography & Autobiography
Publisher : Clarkson Potter
ISBN : 9780804186315
Type book : PDF, Epub, Kindle and Mobi
File Download : 322 page

Now in paperback, the critically acclaimed Ritz and Escoffier. In a tale replete with scandal and opulence, Luke Barr, author of the New York Times bestselling Provence, 1970, transports readers to turn-of-the-century London and Paris to discover how celebrated hotelier César Ritz and famed chef Auguste Escoffier joined forces at the Savoy Hotel to spawn a scandalously modern luxury hotel and restaurant, signaling a new social order and the rise of the middle class. In early August 1889, César Ritz, a Swiss hotelier highly regarded for his exquisite taste, found himself at the Savoy Hotel in London. He had come at the request of Richard D'Oyly Carte, the financier of Gilbert & Sullivan's comic operas, who had modernized theater and was now looking to create the world's best hotel. D'Oyly Carte soon seduced Ritz to move to London with his team, along with Auguste Escoffier, the chef de cuisine known for his elevated, original dishes. The two created a hotel and restaurant like no one had ever experienced, in often mysterious and always extravagant ways, where British high society mingled with American Jews and women. Barr deftly re-creates the thrilling Belle Epoque era just before World War I, when British aristocracy was at its peak, women began dining out unaccompanied by men, and American nouveaux riche and gauche industrialists convened in London to show off their wealth. In their collaboration at the still celebrated Savoy Hotel, the pair welcomed loyal and sometimes salacious clients, such as Oscar Wilde and Sarah Bernhardt; Escoffier created the modern kitchen brigade and codified French cuisine in his seminal Le Guide culinaire, which remains in print today; and Ritz, whose name continues to grace the finest hotels, created the world's first luxury hotel. The pair also ruffled more than a few feathers. Fine dining and luxury travel would never be the same--or more intriguing.

Author : Michael Escoffier
Genre : Juvenile Fiction
Publisher : Frances Lincoln Children's Books
ISBN : 9780711254350
Type book : PDF, Epub, Kindle and Mobi
File Download : 33 page

This year, Kevin is going to the school costume show as a princess. His costume is perfect but he knows that the best costumes are authentic. So he is outraged that none of the knights will partner with him and complete the look. Things don't go quite a smoothly as he planned. Next year, there is only one thing for it. He will just have to be something even more fabulous. This is a heartwarming and funny story about imagination, diversity and persevering at expressing your fabulous self.

Author : Auguste Escoffier
Genre : Cooking
Publisher : Hamlyn (UK)
ISBN : 0600601048
Type book : PDF, Epub, Kindle and Mobi
File Download : 884 page

"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."

Author : Steven Rinella
Genre : Cooking
Publisher : Random House
ISBN : 9780812988468
Type book : PDF, Epub, Kindle and Mobi
File Download : 336 page

“If Jack Kerouac had hung out with Julia Child instead of Neal Cassady, this book might have been written fifty years ago.”—The Wall Street Journal When outdoorsman, avid hunter, and nature writer Steven Rinella stumbles upon Auguste Escoffier’s 1903 milestone Le Guide Culinaire, he’s inspired to assemble an unusual feast: a forty-five-course meal born entirely of Escoffier’s esoteric wild game recipes. Over the course of one unforgettable year, he steadily procures his ingredients—fishing for stingrays in Florida, hunting mountain goats in Alaska, flying to Michigan to obtain a fifteen-pound snapping turtle—and encountering one colorful character after another. And as he introduces his vegetarian girlfriend to a huntsman’s lifestyle, Rinella must also come to terms with the loss of his lifelong mentor—his father. An absorbing account of one man’s relationship with family, friends, food, and the natural world, The Scavenger’s Guide to Haute Cuisine is a rollicking tale of the American wild and its spoils.

Author : Jonah Lehrer
Genre : Science
Publisher : HMH
ISBN : 9780547394282
Type book : PDF, Epub, Kindle and Mobi
File Download : 256 page

The New York Times–bestselling author provides an “entertaining” look at how artists enlighten us about the workings of the brain (New York magazine). In this book, the author of How We Decide and Imagine: How Creativity Works “writes skillfully and coherently about both art and science”—and about the connections between the two (Entertainment Weekly). In this technology-driven age, it’s tempting to believe that science can solve every mystery. After all, it’s cured countless diseases and sent humans into space. But as Jonah Lehrer explains, science is not the only path to knowledge. In fact, when it comes to understanding the brain, art got there first. Taking a group of artists—a painter, a poet, a chef, a composer, and a handful of novelists—Lehrer shows how each one discovered an essential truth about the mind that science is only now rediscovering. We learn, for example, how Proust first revealed the fallibility of memory; how George Eliot discovered the brain’s malleability; how the French chef Escoffier discovered umami (the fifth taste); how Cézanne worked out the subtleties of vision; and how Gertrude Stein exposed the deep structure of language—a full half-century before the work of Noam Chomsky and other linguists. More broadly, Lehrer shows that there’s a cost to reducing everything to atoms and acronyms and genes. Measurement is not the same as understanding, and art knows this better than science does. An ingenious blend of biography, criticism, and first-rate science writing, Proust Was a Neuroscientist urges science and art to listen more closely to each other, for willing minds can combine the best of both to brilliant effect. “His book marks the arrival of an important new thinker . . . Wise and fresh.” —Los Angeles Times

Author : Eugène Herbodeau
Genre : Cooking, French
Publisher :
ISBN : UCSC:32106002758073
Type book : PDF, Epub, Kindle and Mobi
File Download : 220 page

Author : Timothy Shaw
Genre : Cooks
Publisher :
ISBN : UOM:39015050697070
Type book : PDF, Epub, Kindle and Mobi
File Download : 176 page

Author : Auguste Escoffier
Genre : Cooking, French
Publisher : Van Nostrand Reinhold Company
ISBN : PSU:000026616544
Type book : PDF, Epub, Kindle and Mobi
File Download : 292 page

Escoffier intersperses the stories of his life with descriptions of dishes, menus, presentations, and original recipes.