The Escoffier Cookbook

The American translation of the monumental Guide Culinaire, Auguste Escoffier’s indispensable guide to fine cooking originally published in 1903, with nearly 3,000 recipes for sauces, soups, roasts, desserts, and moreIn The Escoffier Cookbook, Auguste Escoffier, regarded as one of the greatest chefs of all time, presents 2,973 dishes, clearly and simply outlines the methods of preparation for each, and shows how to achieve perfection in delicious flavor.In Part I: The Fundamental Elements of Cooking, he explains the importance of flawless stocks and guides the reader through making them at home. He then moves on to the sauces—Espagnole, Velouté, Bechamel, Tomato, and Hollandaise—that form the foundation of French cooking. Next, Escoffier explores the Aspics and Jellies, the Court Bouillons (or short broths), Elementary Preparations (seasoning, condiments, garnishes, stuffings, and the like), and finally Leading Culinary Operations (braising, poaching, sauteing, roasting, grilling,...

The cheapest new copy of The Escoffier Cookbook is £32.00 at Waterstones. Prices checked 11 Nov 2026

More by Auguste Escoffier

More by Auguste Escoffier