The Escoffier Cookbook: Guide to the Fine Art of French Cuisine: and Guide to the Fine Art of Cookery for Connoisseurs, Chefs, Epicures (International Cookbook Series) Hardcover – 31 Dec. 1976

first of all, i want to thank the very nice american lady, Blanche i believe, who donated this book to a charity in the USA, i bought it from them in pretty good condition at a very reasonable price.known throughout the world auguste Escoffier revelotionised cooking to such an extent that he effectively created the manual for restuarants from the inception of this book. he it was that gave all his staff a uniform with hats, so that they didnt have to wear their own clothes in the kitchen, he organised them into teams, brigades they call them, and appointed head chefs for the different skills. the recipes are amazing, if however also daunting. one recipe i saw as i was flicking through prior to giving it as a present to my girlfriend, had a requisite for 36 gallons of boiling water and vast quantities of ingredients, but this was for a restaurant, not a dinner for two in a home kitchen. if you can scale it down, then i'm sure it will taste just as fine. many other recipes call for the use of previous recipes results, so, you would use a sauce from the book in another recipe within the book.that being said the food is pretty awesome. no self respecting professional chef should be without a copy, and if its good enough for the business, it should be good enough for my modest kitchen. one word of warning. dont buy this if you just want a recipe book. do buy if you intend to improve your cooking skills / techniques. it oulines the basic skills used for most modern recipes. as a last word i could say that the masterchef bible wold be a more modern and perhaps useful addition to most peoples kitchen since it has photo montage cookery classes which again will teach you cooking skills, but much more fitting to a home kitchen.still and all this was a wonderful addition to our cookery book shelves.

For the person who is serious about cooking. Teaches just about everything regarding cooking very professional. Not for the faint hearted. Extremely good would recommend.

My husband has been drooling over the recipis since Christmas, The book is much more than recipies.

Right so; the book arrived on time, it was moderately priced, and it's in tip-top conditions. Only issue is .. it didn't come with the slip-on cover?This isn't actually a problem for me, as i hate the things, and throw them out right away. But to some it may be an annoyance. Otherwise, everything great.This is a cookbook form the 1800s master of international cuisine, Auguste Escoffier. You probably shouldn't buy it. The recipes inside are from another time, and casually call for such things as "half a pound of caviar". Yeah, ok matey.But if you are a cuisine buff, it's interesting to have a read in what was once haute cuisine, the best of the best.

Big weighty book with a decent translation of Auguste Escoffier's techniques and recipes. The book itself, paper and font and cover is cheap and cheerful. The units as stated in the intro are all American so a bit difficult to use in anger for a Brit in the kitchen. The book is great to read as an intro to Escoffier, whilst actually following the techniques is probably better from alternative derivative publications. Look out for two excellent little books which are an extract of this book, one called "Stocks, Sauces and Garnishes (Escoffier kitchen handbooks) Escoffier kitchen handbooks" and the other "Hors d'Oeuvre (Escoffier kitchen handbooks) Escoffier kitchen handbooks". Worth having as a reference, but I doubt very much if this book will ever accompany me to the kitchen!!

Fantastic insight into the fine French cuisine by Auguste Escoffier. He definately is the number one chef ever. There is a lot of inspiration to cook authentic French food from all the great French old school recipes. I definately can recommend.

Brilliant, though difficult to follow the recipes as the knowledge of cooking has to be quite advanced. A great read anyway, for instance to make a turtle soup: "…take a turtle weighing from 120 to 180 lbs.,…"; easily found at your local supermarket.

I've bought as a present for my wife, and she finds it extremely useful and very professional, strictly to the point. But the book would hardly be interesting for amateurs.