The Escoffier Cookbook Book
Score: 4
From 5 Ratings

The Escoffier Cookbook

  • Author : Auguste Escoffier
  • Publisher : Clarkson Potter
  • Release Date : 1941-11-13
  • Genre: Cooking
  • Pages : 943
  • ISBN 10 : 9780517506622

The Escoffier Cookbook Excerpt :

An American translation of the definitive Guide Culinaire, the Escoffier Cookbook includes weights, measurements, quantities, and terms according to American usage. Features 2,973 recipes.

Escoffier Book


  • Author : Kenneth James
  • Publisher : A&C Black
  • Release Date : 2006-08-01
  • Genre: History
  • Pages : 346
  • ISBN 10 : 1852855266

Escoffier Excerpt :

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.

Ritz and Escoffier Book
Score: 4
From 3 Ratings

Ritz and Escoffier

  • Author : Luke Barr
  • Publisher : Clarkson Potter
  • Release Date : 2019-04-02
  • Genre: Biography & Autobiography
  • Pages : 322
  • ISBN 10 : 9780804186315

Ritz and Escoffier Excerpt :

Now in paperback, the critically acclaimed Ritz and Escoffier. In a tale replete with scandal and opulence, Luke Barr, author of the New York Times bestselling Provence, 1970, transports readers to turn-of-the-century London and Paris to discover how celebrated hotelier César Ritz and famed chef Auguste Escoffier joined forces at the Savoy Hotel to spawn a scandalously modern luxury hotel and restaurant, signaling a new social order and the rise of the middle class. In early August 1889, César 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.

The Pot Thief Who Studied Escoffier Book
Score: 4
From 1 Ratings

The Pot Thief Who Studied Escoffier

  • Author : J. Michael Orenduff
  • Publisher : Open Road Media
  • Release Date : 2014-01-28
  • Genre: Fiction
  • Pages : 280
  • ISBN 10 : 9781480458567

The Pot Thief Who Studied Escoffier Excerpt :

The pot thief discovers that archaeology is not nearly as cutthroat as the restaurant business A treasure hunter, pottery dealer, and occasional manufacturer of imitation American Indian artifacts, Albuquerque’s Hubie Schuze knows quite a bit about throwing clay. But ancient Native American pottery is not really intended for dining, so he is puzzled when a restaurateur comes to him asking for dinner plates. The job sounds boring, but the fee does not: $25,000 for one hundred plates for a new Austrian restaurant in Santa Fe. The owner insists Hubie relocate to the area for the duration of the job in order to soak in the restaurant atmosphere as he works. Hubie has dealt with his fair share of grave robbers, museum burglars, and cold-blooded killers, but nothing could prepare him for the infighting that goes on behind a kitchen’s doors. When the cooks start croaking, the pot thief will have to move quickly to collect his fee, save the restaurant, and escape Santa Fe alive. The Pot Thief Who Studied Escoffier is the 4th book in the Pot Thief Mysteries, but you may enjoy reading the series in any order.

Ma Cuisine Book
Score: 2
From 1 Ratings

Ma Cuisine

  • Author : Auguste Escoffier
  • Publisher : Hamlyn (UK)
  • Release Date : 2000
  • Genre: Cooking
  • Pages : 884
  • ISBN 10 : 0600601048

Ma Cuisine Excerpt :

"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."

Georges Auguste Escoffier Book

Georges Auguste Escoffier

  • Author : Eugène Herbodeau
  • Publisher : Unknown
  • Release Date : 1955
  • Genre: Cooking, French
  • Pages : 220
  • ISBN 10 : UCSC:32106002758073

Georges Auguste Escoffier Excerpt :

The Scavenger s Guide to Haute Cuisine Book
Score: 4
From 5 Ratings

The Scavenger s Guide to Haute Cuisine

  • Author : Steven Rinella
  • Publisher : Random House
  • Release Date : 2015-09-15
  • Genre: Cooking
  • Pages : 336
  • ISBN 10 : 9780812988468

The Scavenger s Guide to Haute Cuisine Excerpt :

“If Jack Kerouac had hung out with Julia Child instead of Neal Cassady, this book might have been written fifty years ago.”—The Wall Street Journal 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.

Take Away the A Book

Take Away the A

  • Author : Michaël Escoffier
  • Publisher : Unknown
  • Release Date : 2015-10
  • Genre: Alphabet books
  • Pages : 64
  • ISBN 10 : 1783443448

Take Away the A Excerpt :

A word totally transforms if you take away just one letter - without the A, the beast is best. Without the W, the witch has an itch! This is an alphabet book like no other. An irreverant exploration not only of letters in their alphabetic order, but also of how they form words and communicate ideas. Packed with humour and wordplay, the author and illustrator effortlessly play off each other to enhance humour and meaning. Children will not be able to resist inventing imaginative examples of their own.

The World of Escoffier Book

The World of Escoffier

  • Author : Timothy Shaw
  • Publisher : Unknown
  • Release Date : 1994
  • Genre: Cooks
  • Pages : 176
  • ISBN 10 : UOM:39015050697070

The World of Escoffier Excerpt :

Auguste Escoffier  Memories of My Life Book
Score: 3
From 1 Ratings

Auguste Escoffier Memories of My Life

  • Author : Auguste Escoffier
  • Publisher : Van Nostrand Reinhold Company
  • Release Date : 1997
  • Genre: Cooking, French
  • Pages : 292
  • ISBN 10 : PSU:000026616544

Auguste Escoffier Memories of My Life Excerpt :

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

GITI Report Book

GITI Report

  • Author : United States. Army. Corps of Engineers
  • Publisher : Unknown
  • Release Date : 1962
  • Genre: Inlets
  • Pages : 90
  • ISBN 10 : UOM:39015024548375

GITI Report Excerpt :

A Mammoth in the Fridge Book

A Mammoth in the Fridge

  • Author : Michaël Escoffier
  • Publisher : Unknown
  • Release Date : 2013
  • Genre: Juvenile Fiction
  • Pages : 36
  • ISBN 10 : 1877579505

A Mammoth in the Fridge Excerpt :

When the fire department comes to remove a mammoth from the refrigerator, he bolts from the fridge with the family and firefighters chasing him.

All Manners of Food Book
Score: 4
From 1 Ratings

All Manners of Food

  • Author : Stephen Mennell
  • Publisher : University of Illinois Press
  • Release Date : 1996
  • Genre: Cooking
  • Pages : 412
  • ISBN 10 : 0252064909

All Manners of Food Excerpt :

So close geographically, how could France and England be so enormously far apart gastronomically? Not just in different recipes and ways of cooking, but in their underlying attitudes toward the enjoyment of eating and its place in social life. In a new afterword that draws the United States and other European countries into the food fight, Stephen Mennell also addresses the rise of Asian influence and "multicultural" cuisine. All Manners of Food debunks long-standing myths and provides a wealth of information. It is a sweeping look at how social and political development has helped to shape different culinary cultures. Food and almost everything to do with food - fasting and gluttony, cookbooks, women's magazines, chefs and cooks, types of foods, the influential difference between "court" and "country" food - are comprehensively explored and tastefully presented in a dish that will linger in the memory long after the plates have been cleared.

Proust Was a Neuroscientist Book
Score: 3.5
From 14 Ratings

Proust Was a Neuroscientist

  • Author : Jonah Lehrer
  • Publisher : HMH
  • Release Date : 2008-09-01
  • Genre: Science
  • Pages : 256
  • ISBN 10 : 9780547394282

Proust Was a Neuroscientist Excerpt :

The New York Times–bestselling author provides an “entertaining” look at how artists enlighten us about the workings of the brain (New York magazine). In this book, the author of How We Decide and Imagine: How Creativity Works “writes skillfully and coherently about both art and science”—and about the connections between the two (Entertainment Weekly). In this technology-driven age, it’s tempting to believe that science can solve every mystery. After all, it’s cured countless diseases and sent humans into space. But as Jonah Lehrer explains, science is not the only path to knowledge. In fact, when it comes to understanding the brain, art got there first. Taking a group of artists—a painter, a poet, a chef, a composer, and a handful of novelists—Lehrer shows how each one discovered an essential truth about the mind that science is only now rediscovering. We learn, for example, how Proust first revealed the fallibility of memory; how George Eliot discovered the brain’s malleability; how the French chef Escoffier discovered umami (the fifth taste); how Cézanne worked out the subtleties of vision; and how Gertrude Stein exposed the deep structure of language—a full half-century before the work of Noam Chomsky and other linguists. More broadly, Lehrer shows that there’s a cost to reducing everything to atoms and acronyms and genes. Measurement is not the same as understanding, and art knows this better than science does. An ingenious blend of biography, criticism, and first-rate science writing, Proust Was a Neuroscientist urges science and art to listen more closely to each other, for willing minds can combine the best of both to brilliant effect. “His book marks the arrival of an important new thinker . . . Wise and fresh.” —Los Angeles Times