Escoffier

ISBN-13: 9780080967721 / Angielski / Twarda / 2011 / 638 str.

Auguste Escoffier

Opis

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.

Spis treści

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