A Guide to Modern Cookery
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About this book
Restaurant dining, changing tastes and the pressure to invent new dishes shape A. Escoffier's account of modern kitchen practice. Writing from his experience in large hotel kitchens, he explains why elaborate older meals needed adapting to quicker service and lighter appetites. His preface also considers the work involved in composing menus and the difficulty of protecting a cook's original recipes from imitation.
The practical instructions show how carefully that thinking translates into preparation. Recipes for mutton dishes specify quantities, cooking times, layers of meat and vegetables, and ways of serving the finished food. Beans, bacon, herbs, stock and wine receive precise roles in these substantial dishes. For readers interested in French cooking, the book offers both detailed methods to study and a view of professional kitchen work as dining customs changed.
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Book facts
- Author
- A. Escoffier
- Pages
- 1,082
- Language
- English
- Genre
- Cook Books
- Formats
- PDF, EPUB, Read online