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This is the dictionary textbook of all things culinary. Alphabetically by defined section, sauces , soups etc. Not recipes nor quantities, simply defined with the the component ingredients. Amazing. Ageless and important. Compact in size and font, I do need to wear my glasses.
Verified purchase: Yes | Condition: Pre-owned
My culinary instructor recommened this book as an excellent reference to Escoffier. It has explanations of french culinary terms, recipes for sauces, ingredients and preparations for appetizers, soups, entrees, salads, and desserts. It was first published in 1914, so it is an older book, but still an excellent source of information.
This is an excellent source book for the accomplished cook. Recipes are written in ingredients and technique only. You must have some knowledge of cooking to fill in the blanks. Great material and over 6000 recipes. I highly recommend this book if you are an experienced cook looking for a short book of many recipes!
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