Escoffier: Le Guide Culinaire: Professional Chef
Autor Auguste Escoffieren Limba Engleză Hardback – 7 aug 2011
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Hardback (2) | 416.46 lei 3-5 săpt. | |
Wiley – 7 aug 2011 | 416.46 lei 3-5 săpt. | |
Taylor & Francis – 15 apr 2011 | 926.37 lei 3-5 săpt. | +57.33 lei 5-11 zile |
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Specificații
ISBN-10: 047090027X
Pagini: 646
Dimensiuni: 200 x 248 x 51 mm
Greutate: 2 kg
Ediția:2nd ed.
Editura: Wiley
Seria Professional Chef
Locul publicării:Hoboken, United States
Public țintă
Professional chefs, culinary students, and home cooks, foodies, and other culinary enthusiasts.Descriere
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 designFor 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.
Notă biografică
Cuprins
1. Sauces 2. Garnishes 3. Soups 4. Hors d'oeuvre 5. Eggs 6. Fish 7. Releves and Entrees of Butchers' Meat 8. Releves and Entrees of Poultry 9. Releves and Entrees of Game 10. Composite Entrees 11. Cold Preparations 12. Roasts 13. Vegetables and Farinaceous Products 14. Sweets 15. Puddings and Desserts 16. Ices 17. Savouries 18. Poached Fruits 19. Jams and Drinks