ESCOFFIER A. — Ma Cuisine

Paul Hamlyn. 1965, First Edition. Hardcover with dust jacket, 12mo - over 6¾" - 7¾" tall. Book, 884 crisp pp, 1.2 kg, first English edition. Georges Auguste Escoffier's "My kitchen" is addressed specifically to housewives everywhere. Close to 900 pages of recipes that have revolutionized the kitchen. Georges Auguste Escoffier was considered the "king of chefs" and the "chef of kings". Doyen of haute cuisine, one of the founders of London's famed Savoy Hotel, and probably the greatest cook of all time: Auguste Escoffier occupied an unchallenged position in the realm of gastronomy. This collection of incomparable recipes--classic soups, sauces, fish and shellfish, meat, poultry, game, sandwiches, salads, vegetables, sweets, jams, and beverages--reflects a lifetime of skill and experience. Among the sublime tastes elegantly presented here: a Chicken Veloute Sauce with Cream; Sole Poached in White Wine, Butter, and Tomatoes; Hot Lobster Mousse; Fillet of Beef with Truffles and Madeira; Potatoes Nana; Chestnut Croquettes; and Meringue with Custard Cream. He modernized and codified fine dining establishments creating prestige and many recipes were later applied by other chefs. review >> A classic of 20th century French cuisine originally published in 1934 by Flammarion, with an excellent foreword by Andre Simon, and translated by none other than Oscar Wilde's son, Vyvyan Holland. dj at rear top worn, tiny tear, oh well c'est la libre. Very Good/excellent/Good.