Escoffier: The Complete Guide to the Art of Modern Cookery Hardcover – June 7, 2011

I was kind of punishing myself when I purchased this--forcing myself to lock down on technique, returning to a strict standard of preparation, getting really SERIOUS about my craft. I knew there were no lovely, delicious-looking pages of prepared food over which to drool. I vowed that I would attempt to make every one of the 5000 recipes, trying to get it right. Well, after reading the forward material and getting to the first stock recipe, I was overcome with the new and thrilling feeling of the whole world of French food preparation being revealed and opened up to me. I read and study the recipes to make one or two for practice, but in my thoughts, this book was not meant to be the definitive way one must cook. It is just a beginning! Escoffier provides us with everything that succeeded in the past and using that as a base of perfection, there is no staunch rule that it must always be as written. I know from the reading of recipe, after recipe that this is not a cookbook, but a user's Manual--as so-named "Le Guide Culinaire." When the Boeuf Bourguignon is bland, we go to the Guide and ask ourselves, 'Is the broth done properly? What about the stock?" I am in love with this book. Not only does it teach me, it talks to me and inspires me. When I get confused (and I admit that I do), I go to the French cooking academy on-line and watch Stephane. I then say, "Ohhhh!" I whole-heartedly recommend this to all people who already enjoy trying to make French food, but wish to excel at making it!

Bought this as a gift for a non-french speaking food enthusiast, and I am happy this is in metric! He is delighted by the gift and already tried a few recipes.

Well, let me get the "review" portion out of the way. Simply, the father (with many, many others, incl. the lesser known Edouard Nignon, IMO) of "classic" French haute cuisine, successor to Carême and company, precursor to Fernand Point and his disciples. If you want Escoffier, everything is in this well-translated edition.Retired chef, French lineage. Spiritual rejuvenation, let's call it, going back to my roots, and a long overdue return to Escoffier. Just a curiosity - IIRC, in earlier editions of Le Guide, E. describes demi as an equal combination of stock and Espagnole, reduced (to slightly less than 1/2, if I recall correctly), a little (fortified, for the most part) wine.In the 1921 edition, demi is just described as a further refinement of Espagnole by skimming and simmering. No mention of combining stock and Espagnole at all. Presumably, without knowing more, a student, let's say, relying on this version, the 1948 translation of 1921 Escoffier for a "classic" demi might just reduce Espagnole and believe they've achieved the demi.Right? Again, just an academic query, but am I recalling the 1907 and 1921 editions correctly (no longer have other editions but the 1948 translation of the 4th edition handy).

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 of how to make this is one of the shortest and most direct. That impressed me!To the extent that it is relevant, the chapters are organized by various obvious categories: sauces, garnishes, soups, hors-d'oeuvre, eggs, fish, butchers' meat, poultry, game, composite entrees, roasts, vegetables, sweets and desserts, ices, sandwiches, and fruits, jams, and drinks. Covering the waterfront, in short.Each section, of course, features many recipes. But the short introductory comments are also worthy of note. Here, Escoffier provides general statements about how to approach matters. Sauces? He speaks of basic preparations, such as stocks, glazes, mirepoix, and so on. Back to basics. Then, some general principles on preparing sauces. In short, one gains his perspective on sauces before actually exploring individual recipes.All in all, a most enjoyable volume for an amateur cook like me.

I was not quite sure what to expect when I ordered this; however, after getting it and looking through it, I am exceedingly happy that I took the chance. What I enjoy most about this book is that it is a no-frills straight-to-the-point tome about French cuisine. You'll find no glossy pages of photographed food. This is for those who are serious about technique and wanting to expand on their repertoire of French cuisine. In other words, if you require pictorial instructions to make a buerre manier, then Escoffier: Le Guide Culinaire likely is not for you....yet! That said, do not be daunted by the thought of 588 pages of technical recipes as this book is accessible to any willing, self-guided, motivated, and/or self-taught or home cook.

I like the book though parts of it is confusing at first since it’s more wordy than cookbooks. It’s got more explanations of why something is done which depending on who is using the book may or may not want or need. This book is to be used more as a cooking as well as a course to learn how to cook better.