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Professional Culinary Reference Engineered for Classical Kitchen Education
Escoffier: The Complete Guide to the Art of Modern Cookery remains one of the most influential culinary references for professional chefs, culinary students, and serious cooking enthusiasts. This revised edition preserves Auguste Escoffier's legendary techniques while presenting an authoritative resource that continues to serve as a foundation for classical French cuisine and professional kitchen operations.
Featuring hundreds of pages of detailed instruction, traditional recipes, and timeless culinary methods, this comprehensive volume is an essential addition to culinary schools, restaurant libraries, training kitchens, and home collections dedicated to mastering the principles of professional cookery.
Technical Specifications & Publication Details
| Specification Metric | Product Data |
|---|---|
| Title | Escoffier: The Complete Guide to the Art of Modern Cookery |
| Author | Auguste Escoffier |
| Publisher | Wiley |
| Edition | Revised |
| Publication Date | June 7, 2011 |
| Language | English |
| Format | Hardcover |
| Print Length | 646 Pages |
| Dimensions | 7.9 in. × 1.9 in. × 9.8 in. |
| Item Weight | 2.31 lb |
| ISBN-10 | 047090027X |
| ISBN-13 | 978-0470900277 |
Core Features
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Definitive Culinary Classic: Recognized worldwide as one of the foundational texts of modern professional cooking, offering invaluable insight into classical French culinary techniques and kitchen organization.
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Comprehensive Professional Coverage: Covers a broad spectrum of culinary subjects including stocks, sauces, soups, meats, poultry, seafood, vegetables, pastries, desserts, and complete menu preparation.
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Extensive Recipe Collection: Features hundreds of traditional recipes and preparations that continue to influence restaurant kitchens and culinary education around the world.
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Ideal for Culinary Education: Serves as a trusted reference for culinary students, instructors, apprentices, and professional chefs seeking to strengthen their understanding of classical cooking principles.
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Revised Modern Edition: Carefully revised and published by Wiley to preserve Escoffier's original teachings while presenting them in an accessible format for today's culinary professionals.
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Durable Reference Volume: With 646 pages of detailed culinary knowledge, this substantial hardcover edition is designed for long-term use in professional kitchens, culinary libraries, and educational environments.
A Timeless Resource for Culinary Excellence
Whether you're building a professional culinary library, studying classical French techniques, or refining your skills in a commercial kitchen, Escoffier: The Complete Guide to the Art of Modern Cookery delivers generations of culinary expertise in one authoritative volume. Its enduring influence continues to shape chefs and kitchens around the world, making it an indispensable reference for anyone committed to the craft of professional cooking.