Escoffier

Escoffier
Available:
Author: H. L. Cracknell,R. J. Kaufmann,Georges Auguste Escoffier
Pages: 646
ISBN: 047090027X
Release: 2011-06-07
Editor: Wiley

DESCRIPTION OF THE BOOK:

The culinary bible that first codified French cuisine--now in an updated English translation with Forewords from Chefs Heston Blumenthal and Tim Ryan When Georges Auguste Escoffier published the first edition of Le Guide Culinaire in 1903, it instantly became the must-have resource for understanding and preparing French cuisine. More than a century later, it remains the classic reference for professional chefs. This book is the only completely authentic, unabridged English translation of Escoffier's classic work. Translated from the 1921 Fourth Edition, this revision includes all-new Forewords by Heston Blumenthal, chef-owner of the Michelin three-star-rated Fat Duck restaurant, and Chef Tim Ryan, President of The Culinary Institute of America, along with Escoffier's original Forewords, a memoir of the great chef by his grandson Pierre, and more than 5,000 narrative recipes for all the staples of French cuisine. Includes more than 5,000 recipes in narrative form for everything from sauces, soups, garnishes, and hors d?oeuvres to fish, meats, poultry, and desserts Ideal for professional chefs, culinary students, serious home cooks, food history buffs, and unrepentant foodies The only unabridged English translation of Escoffier's original text, in a sleek, modern design For anyone who is serious about French food, modern cooking, or culinary history, Escoffier's Complete Guide to the Art of Modern Cookery is the ultimate guide and cookbook.

The Escoffier Cook Book

The Escoffier Cook Book
Available:
Author: Auguste Escoffier
Pages: 923
ISBN: 9780517506622
Release: 1976
Editor: Clarkson Potter

DESCRIPTION OF THE BOOK:

An American adaptation of a standard guide to the French culinary arts

Ritz and Escoffier

Ritz and Escoffier
Available:
Author: Luke Barr
Pages: 320
ISBN: 9780804186315
Release: 2019-04-02
Editor: Clarkson Potter

DESCRIPTION OF THE BOOK:

In early August 1889, Cesar 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.

Escoffier

Escoffier
Available:
Author: Kenneth James
Pages: 319
ISBN: 1852855266
Release: 2006-08-01
Editor: A&C Black

DESCRIPTION OF THE BOOK:

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.

A Guide to Modern Cookery

A Guide to Modern Cookery
Available:
Author: Auguste Escoffier
Pages: 902
ISBN: 9781108063500
Release: 2013-06-06
Editor: Cambridge University Press

DESCRIPTION OF THE BOOK:

Georges Auguste Escoffier (1846-1935) distinguished himself as an innovative and imaginative chef in the late nineteenth and early twentieth centuries, notably in London's Savoy and Carlton hotels. Reissued here in its 1907 English translation, his influential textbook on haute cuisine was first published in French in 1903.

Auguste Escoffier Memories of My Life

Auguste Escoffier  Memories of My Life
Available:
Author: Auguste Escoffier
Pages: 252
ISBN: PSU:000026616544
Release: 1997
Editor: Van Nostrand Reinhold Company

DESCRIPTION OF THE BOOK:

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

The World of Escoffier

The World of Escoffier
Available:
Author: Timothy Shaw
Pages: 168
ISBN: UOM:39015050697070
Release: 1994
Editor: Unknown

DESCRIPTION OF THE BOOK:

Georges Auguste Escoffier

Georges Auguste Escoffier
Available:
Author: Eugène Herbodeau,Paul Thalamas
Pages: 138
ISBN: UCSC:32106002758073
Release: 1955
Editor: Unknown

DESCRIPTION OF THE BOOK:

Princess Kevin

Princess Kevin
Available:
Author: Michael Escoffier
Pages: 32
ISBN: 9780711254350
Release: 2020-04-07
Editor: Frances Lincoln Children's Books

DESCRIPTION OF THE BOOK:

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.

Ecole Ritz Escoffier Paris

Ecole Ritz Escoffier  Paris
Available:
Author: Ecole Ritz Escoffier
Pages: 304
ISBN: 1419721488
Release: 2016-09-27
Editor: ABRAMS

DESCRIPTION OF THE BOOK:

"Good cooking is the foundation of true happiness," said Auguste Escoffier (1846-1935), the pioneer of modern cuisine and the first executive chef of the Ritz Hotel, Paris. Today, the École Ritz Escoffier pays tribute to the great chef by teaching the art of French cooking to amateurs and seasoned professionals alike. This book celebrates the values prized by Escoffier and by hotelier César Ritz: professionalism, creativity, and conviviality. An absolute must for anyone seeking to improve their knowledge and techniques, the book includes 100 recipes for meat, fish, vegetables, foie gras, pasta and rice, international dishes, hors d'oeuvres, and desserts. Each recipe is illustrated and includes clear explanations and a step-by-step guide. An homage to the prestigious school, which is still in its original home at the Ritz Hotel on the Place Vendôme, Paris, this beautiful book is more than a reference; it offers the savoir-faire and secrets of a gourmet chef who has inspired cooks for more than 150 years.

Escoffier s Cook Book of Desserts Sweets and Ices

Escoffier s Cook Book of Desserts  Sweets  and Ices
Available:
Author: Auguste Escoffier
Pages: 144
ISBN: IND:39000003864662
Release: 1941
Editor: Unknown

DESCRIPTION OF THE BOOK:

Ma Cuisine

Ma Cuisine
Available:
Author: Auguste Escoffier,Andre L. Simon
Pages: 884
ISBN: 0600601048
Release: 2000
Editor: Hamlyn (UK)

DESCRIPTION OF THE BOOK:

"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."

The Scavenger s Guide to Haute Cuisine

The Scavenger s Guide to Haute Cuisine
Available:
Author: Steven Rinella
Pages: 336
ISBN: 9780812988468
Release: 2015-09-15
Editor: Random House

DESCRIPTION OF THE BOOK:

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. Praise for The Scavenger’s Guide to Haute Cuisine “If Jack Kerouac had hung out with Julia Child instead of Neal Cassady, this book might have been written fifty years ago. . . . Steven Rinella brings bohemian flair and flashes of poetic sensibility to his picaresque tale of a man, a cookbook, and the culinary open road.”—The Wall Street Journal “If you rue the ‘depersonalization of food production,’ or you’re tired of chemical ingredients, [Rinella] will make you howl.”—Los Angeles Times “A walk on the wild side of hunting and gathering, sure to repel a few professional food sissies but attract many more with its sheer in-your-face energy and fine storytelling.”—Jim Harrison, author of Legends of the Fall “[A] warped, wonderful memoir of cooking and eating . . . [Rinella] recounts these madcap wilderness adventures with delicious verve and charm.”—Men’s Journal

Sex Society and the Making of Pornography

Sex  Society  and the Making of Pornography
Available:
Author: Jeffrey Escoffier
Pages: 254
ISBN: 9781978820166
Release: 2021-02-12
Editor: Rutgers University Press

DESCRIPTION OF THE BOOK:

Hardcore pornographic films combine fantasy and real sex to create a unique genre of entertainment. Pornographic films are also historical documents that give us access to the sexual behavior and eroticism of different historical periods. This book shows how the making of pornographic films is a social process that draws on the fantasies, sexual scripts, and sexual identities of performers, writers, directors, and editors to produce sexually exciting videos and movies. Yet hardcore pornographic films have also created a body of knowledge that constitutes, in this digital age, an enormous archive of sexual fantasies that serve as both a form of sex education and self-help guides. Sex, Society, and the Making of Pornography focuses on sex and what can be learned about it from pornographic representations.

The Menu

The Menu
Available:
Author: Eve Marleau,Polly Russell
Pages: 224
ISBN: 0712353003
Release: 2020-05
Editor: Unknown

DESCRIPTION OF THE BOOK:

A curated collection of 100 memorable meals from the last 250 years, both fascinating and entertaining. The humble0menu, as a record of the food we eat, tells us much about who we were and how we lived.

Escoffier

Escoffier
Available:
Author: Auguste Escoffier
Pages: 438
ISBN: 3959401124
Release: 2015-10-27
Editor: Reprint Publishing

DESCRIPTION OF THE BOOK:

Complete digitally restored reprint (facsimile) of the original edition of 1907 with excellent resolution and outstanding readability. For print technical reasons, took place the division into two editions. Edition I is from chapter I to XVI with 534 pages and edition II is from chapter XVII to XXIII with 436 pages. Auguste Escoffier (born October 28, 1846, died February 12, 1935). He was a French chef and culinary writer who popularized and updated traditional French cooking methods. He is a legendary figure among chefs and gourmets, and was one of the most important leaders in the development of modern French cuisine. He codified the recipes for the five mother sauces. Auguste Escoffier published "Le Guide Culinaire," which is still used as a major reference work, both in the form of a cookbook and a textbook on cooking. Escoffier's recipes and techniques remain highly influential today, and have been adopted by chefs and restaurants not only in France, but also throughout the world.

The Scavenger s Guide to Haute Cuisine

The Scavenger s Guide to Haute Cuisine
Available:
Author: Steven Rinella
Pages: 336
ISBN: 9780812988444
Release: 2015
Editor: Unknown

DESCRIPTION OF THE BOOK:

"An earlier edition of this work was published in 2006 by Miramax Books/Hyperion."--Title page verso.

Sauces Reconsidered

Sauces Reconsidered
Available:
Author: Gary Allen, author of Sausage: A Global History
Pages: 216
ISBN: 9781538115145
Release: 2019-02-08
Editor: Rowman & Littlefield

DESCRIPTION OF THE BOOK:

Most cookbooks age poorly as tastes change, but Sauces Reconsidered evades this fate because the structure of sauces is not dependent on fashion. By exploring the fundamental physical and cultural characteristics of hundreds of sauces, we see the connections between, and the distinguishing features of, sauces from any cuisine around the world.

Escoffier

Escoffier
Available:
Author: Auguste Escoffier,H. L. Cracknell,R. J. Kaufmann
Pages: 680
ISBN: 0080967728
Release: 2011-04
Editor: Butterworth-Heinemann

DESCRIPTION OF THE BOOK:

No cook should be without the original,unabridged translation of Auguste Escoffier's masterpiece Le Guide Culinaire,a classic recipe reference resource which popularised haute cuisine as we know it when it was first published in 1903. This handsome new edition is a treasure-trove of over 5,000 recipes to guide chefs cooking along classic lines as well as inspire them with fresh ideas. These French dishes form the foundation of modern culinary art and with it the work of every trained chef, who rightly revere this fascinating historical document. Not only a reference for professionals, it's also a fascinating read for any foodie: an insight into the history and development of modern cookery and the route of French culinary art from the Victorian age to our own kitchens. In his notes we can see Escoffier's philosophy of cooking: modern, simple and clean. This lavish new edition has been beautifully repackaged and includes a foreword by award-winning chef Heston Blumenthal. It's also been significantly reduced in price so that it can take its rightful place on the bookshelves of chefs, trainee chefs and students of the culinary arts, as well as anyone who enjoys taking cooking seriously. Auguste Escoffier is unquestionably one of the greatest cooks of all time Invaluable companion for both amateur and experienced cooks

Bigger Than Life

Bigger Than Life
Available:
Author: Jeffrey Escoffier
Pages: 460
ISBN: 9781458779885
Release: 2010-10-19
Editor: ReadHowYouWant.com

DESCRIPTION OF THE BOOK:

Hardcore porn - both the straight and gay varieties - entered mainstream American culture in the 1970s as the sexual revolution swept away many of the cultural inhibitions and legal restraints on explicit sexual expression. The first porn movie ever to be reviewed by Variety, the entertainment industry's leading trade journal, was Wakefield Poole's Boys in the Sand (1971), a sexually-explicit gay movie shot on Fire Island with a budget of $4000. Moviegoers, celebrities and critics - both gay and straight - flocked to see Boys in the Sand when it opened in mainstream movie theaters in New York, Los Angeles and San Francisco. Within a year, Deep Throat, a heterosexual hardcore feature opened to rave reviews and a huge box office - exceeding that of many mainstream Hollywood features. Almost all of those involved in making ''commercial'' gay pornographic movies began as amateurs in a field that had virtually never existed before, either as art or commerce. Many of their ''underground'' predecessors had repeatedly suffered arrest and other forms of legal harassment. There was no developed gay market and any films made commercially were shown in adult x-rated theaters. After the Stonewall riots and the emergence of the gay liberation movement in 1969, a number of entrepreneurs began to make gay adult movies for the new mail order market. The gay porn film industry grew dramatically during the next thirty years and transformed the way men - gay men in particular - conceived of masculinity and their sexuality. Bigger Than Life tells that story.