Ma Cuisine

by Auguste Escoffier, André L. Simon

He was the "King of Chefs and Chef of Kings," doyen of haute cuisine, one of the founders of London's famed Savoy Hotel, and probably the greatest cook of all 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 a Chicken Velouté 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. Introduction by the distinguished founder of the International Wine & Food Society.

Genres: Cooking, Cookbooks, Food, Nonfiction, Food and Drink

884 pages, Paperback

First published January 1, 1965

About the author

French chef Auguste Escoffier of grand hotels, such as the Savoy and Carlton in London, wrote several cookery books, including Le Guide culinaire (1903).

Georges Auguste Escoffier, restaurateur, popularized and updated traditional methods. This most important legendary figure among gourmands led in the development of modern cuisine. Antoine Carême of the codifiers of haute cuisine based much of technique of Escoffier, whose achievement simplified and modernized his elaborate and ornate style. The press referred to preeminent Escoffier as roi des cuisiniers et cuisinier des rois, "king," also previously said of Carême, of France in the early part of the 20th century.

Escoffier recorded and invented the recipes alongside, another contribution to introduce organized discipline to his kitchens to to elevate to the status of a respected profession. The system of brigade de cuisine organized his kitchens; a partie ran each section.

Escoffier published in the form of a text, still used as a major reference work. Restaurants in France and throughout the world adopted highly influential recipes, techniques and approaches of Escoffier to kitchen management today.

Reviews

[Cagne · Rating 4 out of 5]

It's a pleasurable cooking book to handle. Leaving the index out, it is 818 white soft pages with a gentle font and lots of space for notes, a light stroke and you are on a new page and you learn something new.

And it's lighter than my Pellaprat so i can use it to slap rude guests in their place without killing them.

[Angel Lederhause · Rating 5 out of 5]

i marked this one on goodreads in place of 'Bring him to his knees by musyc' cause of the pages and i don't want to be missing a book. sorry if your looking for a real review for ma cuisine.

[Shell · Rating 5 out of 5]

One of my favourite cookbooks, a true classic and beautiful guide to French Food.

[Jolo Arzadon]

it is necessary for my culinary report

[Locke · Rating 4 out of 5]

While it is a wonderful book I do have my trepidations because it is in French, a language that I do not speak natively. Many consider him the greatest chef of all time Auguste Escoffffier holds an unparalleled position in the realm of the culinary arts.

[Vishwanathan Thirunavukkarasu]

from 1st page

[Fredrick Danysh · Rating 3 out of 5]

An extensive collection of Asian recipes and cooking tips. Recipes run from the simple to the more complex.