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Beschreibung
Reissued here in its 1907 English translation, this influential textbook on haute cuisine was first published in French in 1903.
Reissued here in its 1907 English translation, this influential textbook on haute cuisine was first published in French in 1903.
Inhaltsverzeichnis
Preface; Glossary; Part I. Fundamental Elements: 1. Fonds de cuisine; 2. The leading warm sauces; 3. The small compound sauces; 4. Cold sauces and compound butters; 5. Savoury jellies or aspics; 6. The court-bouillons and the marinades; 7. Elementary preparations; 8. The various garnishes for soups; 9. Garnishing preparations for relevés and entrées; 10. Leading culinary operations; Part II. Recipes and Modes of Procedure: 11. Hors d'oeuvres; 12. Eggs; 13. Soups; 14. Fish; 15. Relevés and entrées of butcher's meat; 16. Relevés and entrées of poultry and game; 17. Roasts and salads; 18. Vegetables and farinaceous products; 19. Savories; 20. Entremets (sweets); 21. Ices and sherbets; 22. Drinks and refreshments; 23. Fruit-stews and jams; Menus; Index.
Details
Erscheinungsjahr: | 2013 |
---|---|
Genre: | Kochen & Backen |
Rubrik: | Essen & Trinken |
Thema: | Themenkochbücher |
Medium: | Taschenbuch |
ISBN-13: | 9781108063500 |
ISBN-10: | 1108063500 |
Sprache: | Englisch |
Ausstattung / Beilage: | Paperback |
Einband: | Kartoniert / Broschiert |
Autor: | Escoffier, Auguste |
Hersteller: | Cambridge University Press |
Maße: | 244 x 170 x 48 mm |
Von/Mit: | Auguste Escoffier |
Erscheinungsdatum: | 22.04.2013 |
Gewicht: | 1,523 kg |
Inhaltsverzeichnis
Preface; Glossary; Part I. Fundamental Elements: 1. Fonds de cuisine; 2. The leading warm sauces; 3. The small compound sauces; 4. Cold sauces and compound butters; 5. Savoury jellies or aspics; 6. The court-bouillons and the marinades; 7. Elementary preparations; 8. The various garnishes for soups; 9. Garnishing preparations for relevés and entrées; 10. Leading culinary operations; Part II. Recipes and Modes of Procedure: 11. Hors d'oeuvres; 12. Eggs; 13. Soups; 14. Fish; 15. Relevés and entrées of butcher's meat; 16. Relevés and entrées of poultry and game; 17. Roasts and salads; 18. Vegetables and farinaceous products; 19. Savories; 20. Entremets (sweets); 21. Ices and sherbets; 22. Drinks and refreshments; 23. Fruit-stews and jams; Menus; Index.
Details
Erscheinungsjahr: | 2013 |
---|---|
Genre: | Kochen & Backen |
Rubrik: | Essen & Trinken |
Thema: | Themenkochbücher |
Medium: | Taschenbuch |
ISBN-13: | 9781108063500 |
ISBN-10: | 1108063500 |
Sprache: | Englisch |
Ausstattung / Beilage: | Paperback |
Einband: | Kartoniert / Broschiert |
Autor: | Escoffier, Auguste |
Hersteller: | Cambridge University Press |
Maße: | 244 x 170 x 48 mm |
Von/Mit: | Auguste Escoffier |
Erscheinungsdatum: | 22.04.2013 |
Gewicht: | 1,523 kg |
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