{"product_id":"a-guide-to-modern-cookery-paperback-9781108063500","title":"A Guide to Modern Cookery (Paperback \/ softback) 9781108063500","description":"\u003cfont face=\"Georgia\"\u003e\r\n\u003cp\u003e\u003cfont size=\"6\"\u003eA Guide to Modern Cookery\u003c\/font\u003e\u003cbr\u003e\r\n\r\n\r\n\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eReissued here in its 1907 English translation, this influential textbook on haute cuisine was first published in French in 1903.\u003c\/em\u003e\u003c\/p\u003e\r\n\r\n\r\n\u003cp\u003e\u003cfont size=\"4\"\u003eAuguste Escoffier (Author)\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e9781108063500, Cambridge University Press\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003ePaperback \/ softback, published 6 June 2013\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e902 pages, 1 b\/w illus.\u003cbr\u003e24.4 x 17 x 4.5 cm, 1.41 kg\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\r\n\r\n\u003cp align=\"justify\"\u003e\u003cstrong\u003e\u003cfont size=\"3\"\u003eThe 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.\u003c\/font\u003e\u003c\/strong\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003ePreface\u003cbr\u003e Glossary\u003cbr\u003e Part I. Fundamental Elements: 1. Fonds de cuisine\u003cbr\u003e 2. The leading warm sauces\u003cbr\u003e 3. The small compound sauces\u003cbr\u003e 4. Cold sauces and compound butters\u003cbr\u003e 5. Savoury jellies or aspics\u003cbr\u003e 6. The court-bouillons and the marinades\u003cbr\u003e 7. Elementary preparations\u003cbr\u003e 8. The various garnishes for soups\u003cbr\u003e 9. Garnishing preparations for relevés and entrées\u003cbr\u003e 10. Leading culinary operations\u003cbr\u003e Part II. Recipes and Modes of Procedure: 11. Hors d'oeuvres\u003cbr\u003e 12. Eggs\u003cbr\u003e 13. Soups\u003cbr\u003e 14. Fish\u003cbr\u003e 15. Relevés and entrées of butcher's meat\u003cbr\u003e 16. Relevés and entrées of poultry and game\u003cbr\u003e 17. Roasts and salads\u003cbr\u003e 18. Vegetables and farinaceous products\u003cbr\u003e 19. Savories\u003cbr\u003e 20. Entremets (sweets)\u003cbr\u003e 21. Ices and sherbets\u003cbr\u003e 22. Drinks and refreshments\u003cbr\u003e 23. Fruit-stews and jams\u003cbr\u003e Menus\u003cbr\u003e Index.\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eSubject Areas: European history [\u003ca title=\"See our other books on European history\" href=\"https:\/\/freshlyprintedbooks.co.uk\/search?q=%22European%20history%20%5BHBJD%5D%22\"\u003eHBJD\u003c\/a\u003e]\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\u003c\/font\u003e","brand":"Cambridge University Press","offers":[{"title":"Default Title","offer_id":46266145997080,"sku":"9781108063500","price":68.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0730\/2037\/5320\/products\/9781108063500i_62a88fa4-dd7f-45de-b0be-a6d28c7ce5c5.jpg?v=1696748483","url":"https:\/\/freshlyprintedbooks.co.uk\/products\/a-guide-to-modern-cookery-paperback-9781108063500","provider":"Freshly Printed Books","version":"1.0","type":"link"}