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The Escoffier cook book : a guide to the fine art of cookery

Author: A Escoffier
Publisher: New York : Crown Publishers, [1941]
Edition/Format:   Print book : EnglishView all editions and formats
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Genre/Form: Menus
Cookbooks
Additional Physical Format: Online version:
Escoffier, A. (Auguste), 1846-1935.
Escoffier cook book.
New York, Crown Publishers [©1941]
(OCoLC)693646533
Document Type: Book
All Authors / Contributors: A Escoffier
OCLC Number: 268685
Notes: Includes index.
Nine blank leaves at end for "Notes."
"The American edition of ... Guide culinaire."--Page v.
Description: xv, 923 pages : illustrations; 22 cm.
Contents: Basic principles of cookery : foundation sauces and stocks --
The leading warm sauces : roux, glazes, veloutés --
The small compound sauces --
Cold sauces and compound butters --
Aspic jellies --
The court-bouillons or short broths and the marinades --
Elementary preparations : seasonings, condiments, salts, juices, herbs, garnishes, stuffings, forcemeat --
The various garnishes for soups : royales, profiterolles, pastes --
Garnishing preparations for relevés and entrées --
Leading culinary operations : preparation of soups, braising, poaching, poëling, sautéing, roasting, grilling, frying, gratins, glazing, treatment of vegetables and garnishes --
Appetizers, hors-d'oeuvres --
Eggs --
Soups --
Fish and seafood --
Relevés and entrées of meats : fillet of beef, steaks, veal, sweetbreads, liver, chops, kidneys, stews, fricassees, lamb, pork, ham, sausages and puddings, soufflés --
Poultry and game : chicken, turkey, duck, goose, squabs, venison, hare, rabbit, pheasant, partridge, quail --
Roasts and salads --
Vegetables and starchy foods : including potatoes, tomatoes, truffles, ravioli, macaroni --
Appetizers and snacks : canapés, tartlets, sandwiches, Welsh rabbit --
Desserts and sweets : custards, pancakes, cakes, meringues, fritters, puddings, soufflés, fruit desserts, blanc mange and cream desserts, jellies --
Ices : coupes, bombes, sherbets --
Drinks and refreshments --
Fruit preserves and jams --
Snails, mussels, scallops --
Menus.
Other Titles: Guide culinaire.
Responsibility: by A. Escoffier.

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