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Escoffier: The Complete Guide to the Art of Modern Cookery

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4.35  ·  Rating details ·  1,411 ratings  ·  39 reviews
Presented for the first time to the English-speaking public, here is the entire translation of Auguste Escoffier's masterpiece Le Guide Culinaire. Its basic principles are as valid today as when it was first published in 1903. It offers those who practice the art of cookery--whether they be professional chefs or managers, housewives, gourmets or students of haute cuisine-- ...more
Hardcover, 646 pages
Published June 15th 1983 by Wiley (first published January 1st 1921)
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Average rating 4.35  · 
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 ·  1,411 ratings  ·  39 reviews


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Stephen
Jul 15, 2012 rated it it was amazing  ·  review of another edition
Every lawyer must read Holmes' The Common Law. Every doctor must read the Corpus Hippocraticum. Every priest must read Aquinas' Summa Theologica. So it is that every serious cook should read Escoffier. The author did not write this magnum opus with the home cook in mind; it was written for cooking professionals and therefor omits much of the instruction necessary to a mass-market cookbook in the 21st Century. His goal was to organize and simplify the classic French cooking of Antoine Carême, who ...more
Larry
Mar 23, 2014 rated it it was amazing  ·  review of another edition
Recommends it for: All aspiring cooks
After 6000 hours in a Chef Apprenticeship, I can still recite most of the recipes in this book. Over the years I have come to appreciate this training more so than when I was a young chef (who thought he was much better than he was!) and I now realize the importance of excellence in every endeavor. That is what this book is about, you need to learn the proper way to do things before you explore, deconstruct and critic.
Kevin Stokes
Dec 09, 2010 rated it it was amazing
I am always currently reading this book.
John Sgammato
Sep 30, 2019 rated it really liked it  ·  review of another edition
The recipes in this tome can be infuriating, and they assume experience in a large hotel kitchen of over a century ago...but it's an excellent source of inspiration. I come back to this again and again when I plan fancy parties or just for fun. ...more
Steven Peterson
Jun 06, 2011 rated it it was amazing  ·  review of another edition
Wonderfully enjoyable. . . . A foreword by Heston Blumenthal puts this edition in context: "[Escoffier] said he wanted the book to be 'a useful tool rather than just a recipe book,' and that's exactly what it is." Another nice grace note--a very brief biography of Escoffier on pages xx-xxii by his grandson Pierre P. Escoffier.

While Escoffier may have said that this is not a recipe book, the recipes are delightfully straightforward. I have made Cerise jubilee any number of times. His description
...more
Mike Stopka
Sep 18, 2020 rated it it was amazing  ·  review of another edition
Shelves: cooking
The ultimate reference and cook book for any new and practiced chefs.
Laura
Mar 04, 2011 rated it it was amazing  ·  review of another edition
Shelves: cooking
"The Escoffier Cookbook" is a heavily abridged American version of Auguste Escoffier's 1903 book "Guide Culinaire". It is a fascinating look at the art of professional European cookery at the beginning of the 20th century.
However, to appreciate this book fully, it's important to understand exactly who it was written for. Escoffier's original guide was never for a second intended for the home cook. Escoffier was a pioneer with respect to the education of professional chefs, and originally wrote t
...more
Mary
Good book for all culinarians but I understand why it was added to Audible’s sleep selection. Nothing quite like listening to Curtis Stone reading recipes to knock you out.
Catherine Puma
This audio production has professional chef Curtis Stone reading a guide to French cooking as a bed time story. Which this is calming in parts, you can really tell that Curtis Stone was just reading what was in front of him, like he hadn't read his material over and over again to practice the narration. I understand that he is not a professional narrator, but I think the production choice of just getting a professional chef to read us a glorified French cookbook was a poor choice that lead to a ...more
peppersocks
Reflections and lessons learned:
Late night thoughts of butter and softened onions... something so comforting about having this read out loud by the friendly and knowledgable Stone tone - I shall be revisiting this one!
J K
Apr 10, 2018 rated it it was amazing  ·  review of another edition
Shelves: cookbooks
How does one rate the quintessential master? Magnifique!
Vincent Mcalpine
Father of modern cooking. Great book
Taylor
Jun 04, 2020 rated it it was amazing
Shelves: audible-freebies
I will probably be revisiting this all the time.
Virna
Aug 04, 2020 rated it really liked it  ·  review of another edition
I enjoyed listening to this audiobook at knight .
Selenity Jade (Coffee Addicts Book Reviews)
I don't even know how this was supposed to be relaxing. It was boring, but definitely not relaxing. I didn't even finish it. ...more
Steven
What an odd choice for a meditation-to-sleep recitation, and what an odd choice for narrator.
Amberjean
An encyclopedic French/English cookbook from the turn of the century. Interesting historical detail aplenty buried amongst the oysters and braised endive. Cooking methods at the turn of the century were much less, well, cookbook than they are now; a cook had to know how to manipulate the fire and the materials. That's still true at a high level of proficiency, of course, but the mass-market cookbooks we're used to no longer operate that way.

A word of warning--if you don't eat bacon, this book wi
...more
Alyson
Mission: Read a cookbook with no pictures that requires heavy use of glossary. Done and Done. But who can make a Peach Melba the old fashioned way? Me. It's so like me to start with the desserts. I'll learn to make game stock and bechamel later... ...more
Dan Anthony
May 25, 2011 rated it it was amazing  ·  review of another edition
THE definitive cookbook. Not read fully, but skimmed, marveling at the quantities of meat put into good sauces. Worth reading to understand the exact basis of french cuisine, and then the commercial art of cooking.
Jenn Vega
Oct 22, 2012 rated it really liked it  ·  review of another edition
I read through this like it was Jane Austen. I spent the first run through circling recipes that I thought I could pull off on a normal grocery budget (because who can afford to throw truffles into everything?). My second read will be in the kitchen, I can't wait. ...more
Tracy
Dec 26, 2013 rated it it was amazing  ·  review of another edition
Shelves: cookbook
Serious, heavy-weight reference for old-school professional French cooking. Novice cooks might find it intimidating, in the same way novice readers could find Tolstoy's War and Peace overwhelming. ...more
Alissa
Jan 14, 2008 rated it really liked it
im continually strolling through this book for some sort of inspiration or a laugh.
it's a classic. you know.
...more
Alissa
Jan 15, 2008 rated it liked it  ·  review of another edition
Shelves: chef-ette-reads
yeah yeah yeah, i know. Two from escoffier?! I went to a french culinary school. Give me a friggen break! plus between my chef (chris) and i we have both. YEAH.
Heather
Mar 27, 2008 rated it it was amazing
Another indispensable cooking reference. You need this book if you love to cook!
Karin
Aug 25, 2008 rated it liked it  ·  review of another edition
Seriously, it's a book to read and study. I love that this book already assumes you know how to cook and that it was originally written for professionals. ...more
Peter
Mar 06, 2009 rated it it was amazing  ·  review of another edition
Just got this from Powells. Very exciting.
Beau
Feb 23, 2010 rated it it was amazing  ·  review of another edition
Ongoing interesting reading... seeing into the mind of the absolute culinary idealist!!! INSPIRING
Brad Dunn
Aug 12, 2011 rated it really liked it  ·  review of another edition
The best breakdown of French cooking I've seen ...more
Sharon
Jul 13, 2015 rated it it was amazing  ·  review of another edition
Fabulous reference guide
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Georges Auguste Escoffier (pronounced [ʒɔʁʒ ɔ.gyst ɛs.kɔ.fje]; 28 October 1846, Villeneuve-Loubet, Alpes-Maritimes – 12 February 1935) was a French chef, restaurateur and culinary writer who popularized and updated traditional French cooking methods. He is a legendary figure among chefs and gourmands, and was one of the most important leaders in the development of modern French cuisine. Much of Es ...more

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