| Author |
Escoffier, A. (Auguste), 1846-1935 |
| Title |
A guide to modern cookery
|
| Original Publication |
London: William Neinemann, 1907, pubdate 1920.
|
| Note |
Wikipedia page about this book: https://en.wikipedia.org/wiki/Le_guide_culinaire
|
| Note |
Reading ease score: 77.0 (7th grade). Fairly easy to read.
|
| Credits |
ellinora, Fox in the Stars, David Wilson and the Online Distributed Proofreading Team at https://www.pgdp.net
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| Summary |
"A Guide to Modern Cookery" by A. Escoffier is a comprehensive cookbook written in the early 20th century. This culinary guide aims to blend traditional cooking methods with innovative practices of the time, providing a resource for both novice and experienced cooks. The content reflects the evolving nature of cooking in response to changing societal tastes and dining habits, emphasizing the importance of quality ingredients and refined techniques. At the start of the book, Escoffier introduces his philosophy of modern cookery. He explains the necessity of adapting culinary practices to meet contemporary lifestyles, especially the shift towards lighter dining experiences prevalent in elegant restaurants. The preface discusses the evolution of the art of cooking over the past decades and the establishment of new methods and recipes that accommodate modern tastes. Escoffier stresses that the foundation of successful cooking lies in essential stock and sauces, foreshadowing the detailed recipes and instructions that will follow in the subsequent chapters. (This is an automatically generated summary.)
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| Language |
English |
| LoC Class |
TX: Technology: Home economics
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| Subject |
Cooking, French
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| Category |
Text |
| EBook-No. |
71395 |
| Release Date |
Aug 12, 2023 |
| Copyright Status |
Public domain in the USA. |
| Downloads |
687 downloads in the last 30 days. |
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