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Title: Escoffier : The Complete Guide to the Art of Modern Cookery by H. L. Cracknell, R. J. Kaufmann ISBN: 0-471-29016-5 Publisher: John Wiley & Sons Pub. Date: 01 June, 1983 Format: Hardcover Volumes: 1 List Price(USD): $70.00 |
Average Customer Rating: 4.62 (13 reviews)
Rating: 5
Summary: The quintessential guide for all chefs
Comment: This book has pretty much every recipe you will ever need. I tend to use to book only as a reference, though, as the recipes are a bit out of date. The recipes provide only the basic ingredients, so beginners may not find the book very useful. For advanced cooks, the Game and Fowl sections are particularly excellent. Also a good resource for French technique.
Rating: 5
Summary: Excellent reference and history book
Comment: As a student studying present day culinary and the beginnings of culinary in France, this makes for quite an interesting book. Don't expect any recipes and it is not a study guide. Just useful facts. For study guides I recommend for baking, The Study Guide for Baking: Key Review Questions and Answers with Explanations. Also look for other study guides from Dr. P. Leonardi and M. Heilman
Rating: 5
Summary: A neccessity for ANY chef.
Comment: Many of the reviews I've read about this book are inexperienced and ignorant. They claim that it is "...a bit out of date..." and "...cryptic...", when in fact it sets the standard for French Cuisine, and much of American Cuisine. As a graduate of the Culinary Institute of America, I can say that this book has been infinitely helpful as both a text book and a source for research and reference. It is only as difficult to read for someone who has never cooked, as music is difficult for someone who has never played an instrument. I own three different translations of Escoffier's Cookbook and this copy is by far the best.
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Title: Larousse Gastronomique by Prosper Montagne, Larousse Gastronomique ISBN: 0609609718 Publisher: Clarkson Potter Pub. Date: 02 October, 2001 List Price(USD): $75.00 |
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Title: The Escoffier Cookbook : and Guide to the Fine Art of Cookery for Connoisseurs, Chefs, Epicures by Auguste Escoffier ISBN: 0517506629 Publisher: Clarkson Potter Pub. Date: 13 November, 1941 List Price(USD): $20.00 |
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Title: Le Repertoire De LA Cuisine by Louis Saulnier ISBN: 0812051084 Publisher: Barrons Educational Series Pub. Date: December, 1977 List Price(USD): $18.95 |
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Title: The Professional Chef, Seventh Edition by Culinary Institute of America ISBN: 0471382574 Publisher: John Wiley & Sons Pub. Date: 05 September, 2001 List Price(USD): $70.00 |
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Title: ON FOOD AND COOKING by Harold McGee ISBN: 0684843285 Publisher: Scribner Pub. Date: 01 February, 1997 List Price(USD): $22.00 |
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