I run this site alone and spend an awful lot of time creating these books. Very few people donate, but without your help, this site can't survive. Please support it by. Cover of: A guide to modern cookery | Auguste Escoffier. A guide to modern There's no description for this book yet. Can you add one?. Auguste Escoffier was born in Villeneuve-Loubet, a small Provençal village near In , he published two books of recipes for the housewives, under the.
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Auguste Escoffier. Publisher: Cambridge University Export citation; download the print book. Contents. Information . Access. PDF; Export citation. PREFACE. pp v-x. Skip to text only view of this item; Skip to search in this text; Skip to book options Escoffier, A. (Auguste), Download PDF Download EPUB. A most useful little book, to be recommended on account ot the economical SAUCE (Escoffier's Method) Peel and mince six medium-sized mushrooms.
February 16, History. Add another edition? A guide to modern cookery Auguste Escoffier. A guide to modern cookery Close. Want to Read. Are you sure you want to remove A guide to modern cookery from your list?
A guide to modern cookery 6 Want to read Published by W. Heinemann in London. Written in English. Subjects French Cookery. Edition Notes Translation of Le guide culinaire. Includes index. Number of pages And when Ritz was hired to run the Savoy Hotel after it opened in London in , he asked Escoffier to take over the kitchen.
It was a wonderful collaboration.
Ritz was brilliant at his work; he knew the front of the house to the last detail, for instance, keeping women in mind when he studied designs for lighting and grand staircases. Escoffier knew the kitchen, which could make or break a hotel.
Inventive, artistic cooking was mandatory, within the narrow possibilities of the classical style. Escoffier was at his height at the Savoy. He realized, as all great hotel chefs do, that logistics are as important as the cooking. He insisted that customers be served hot food quickly.
He streamlined and made sweeping changes. He pared down menus to a degree; he simplified presentations, eliminating borders of noodle dough and other uneaten embellishments. Above all, he made the kitchen a cohesive unit. Until then, each station had been autonomous, producing everything necessary to a dish in its charge.
Under Escoffier, to eliminate duplication and save time, each station provided its specialty to the rest of the kitchen. The garde manger butchered and portioned all the meats and fish, the sauciers provided all the sauces, etc.
And Escoffier made other changes. He banned the drinking of alcohol in the kitchen, substituting a refreshing malt-based beverage devised by a doctor.
Cooks were entreated to wear jackets and ties on the way to and from work. Swearing was prohibited and so was screaming.
But in the midst of their success, Ritz and Escoffier left the Savoy. Five years later, Ritz, the younger man, appears to have burned out entirely; he never worked again. Escoffier retired only in at the age of Whatever he may have done to the shareholders of the Savoy, Escoffier had a strong social conscience.
Escoffier always wore a full mustache and always dressed elegantly. When he crossed the street in London as he set out on his daily walk, he tipped the policeman who stopped the traffic.
He was short enough that he wore elevator shoes, originally to distance his face from the heat of the stoves. He attended the theater and opera assiduously, and he was friendly with Sarah Bernhardt and Nellie Melba. None consider it the complete treatise on practice that it once was.
Escoffier retired only in at the age of Whatever he may have done to the shareholders of the Savoy, Escoffier had a strong social conscience. Escoffier always wore a full mustache and always dressed elegantly.
When he crossed the street in London as he set out on his daily walk, he tipped the policeman who stopped the traffic. He was short enough that he wore elevator shoes, originally to distance his face from the heat of the stoves.
He attended the theater and opera assiduously, and he was friendly with Sarah Bernhardt and Nellie Melba.
None consider it the complete treatise on practice that it once was. But those who take time to read the Guide, especially the opening chapters on basic operations, are rewarded with a much more positive impression. The formal language includes the odd well-turned phrase. There is much good sense. The egg section quotes the writer Monselet, who called eggs the Proteus of the kitchen because of their chameleonlike versatility. For roasts, he advocates simply deglazing the pan, even if with just water.
That contrasts with later views that adding any liquid but wine or stock was a mortal sin. Nowhere is Escoffier more modern than in his discussion of gelatin. He is adamant that aspic should not be a rubbery nightmare, but it should be as melting as possible, ideally sent to the table half-set in a sauce boat.
Escoffier was writing in London, and a number of English recipes appear in the Guide. His introduction politely thanks English gastronomes for their kind reception of his cooking, but he shows contempt for English eating habits. It is telling that his wife and children lived in France throughout the 30 years that his work kept him almost entirely in London.
They are traditional, rustic, water-based — completely outside the classical tradition. It seems ironic during the latter half of the 20th century Escoffier gained a reputation for dismal recipes, and the cause may be one of two modest professional handbooks.
Years before he produced the Guide, Escoffier began a compendium of the classical repertory, written in culinary shorthand, to be used by cooks and waiters as a reminder of the thousands of recipes then in use. Then in , two chefs named Gringoire and Saulnier published a similar work.
Reduce cooking liquid. Finish with butter.