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A guide to modern cookery
Auguste Escoffier
Every professional kitchen still stands on these foundations. Escoffier begins with the fonds de cuisine, the stocks and consommes beneath all French cooking, then builds the entire repertoire above them, course by course. The chef who organized the modern kitchen laid out his complete system here. If you own one serious book from a working master, make it the master's.
Every copy includes a printable PDF edition, a beautifully typeset book you can print, mark up in the margins, and keep on your shelf. Yours the moment you own it.
3263 chapters
- 1Some Press Opinions
- 2A GUIDE TO MODERN COOKERY
- 3PREFACE
- 4CONTENTS
- 5GLOSSARY
- 6PART I: Fundamental Elements of Cooking
- 7Chapter I: Fonds de Cuisine
- 8The Principal Kinds of Fonds de Cuisine
- 91—Ordinary or White Consommé
- 10Remarks upon the Different Causes which Combine to Influence the Quality of a Consommé
- 11The Uses of White Consommé
- 122—The Preparation of Clarified Consommé for Clear Soups
- 13Remarks upon Clarifications
- 143—Chicken Consommé
- 154—Fish Consommé
- 16Clarification of Fish Consommé
- 175—Game Consommé
- 18The Clarification of Game Consommés
+ 3245 more. The full contents open with the book.
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