Titre : | Ma cuisine : king of chefs and chef of kings |
Auteurs : | Auguste Escoffier, Auteur ; Vyvyan Holland, Traducteur |
Type de document : | texte imprimé |
Editeur : | London : Paul Hamlyn, 2000 |
ISBN/ISSN/EAN : | 978-0-600-60104-3 |
Format : | 884 p. / ill. |
Langues: | Anglais |
Langues originales: | Français |
Index. décimale : | 641.013 (Gastronomie, plaisirs de la table) |
Mots-clés: | gastronomie ; cuisine française ; histoire |
Résumé : |
He was the "King of Chefs and Chef of Kings," doyen of haute cuisine, one of the founders of London's famed Savoy Hotel, and probably the greatest cook of all time: Auguste Escoffier occupied an unchallenged position in the realm of gastronomy. This collection of incomparable recipes--classic soups, sauces, fish and shellfish, meat, poultry, game, sandwiches, salads, vegetables, sweets, jams, and beverages--reflects a lifetime of skill and experience. Among the sublime tastes elegantly presented here: a Chicken Velouté Sauce with Cream; Sole Poached in White Wine, Butter, and Tomatoes; Hot Lobster Mousse; Fillet of Beef with Truffles and Madeira; Potatoes Nana; Chestnut Croquettes; and Meringue with Custard Cream. Introduction by the distinguished founder of the International Wine & Food Society.
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Exemplaires (3)
Localisation | Code-barres | Cote | Support | Section | Disponibilité |
---|---|---|---|---|---|
AF Ahmedabad | 701915 | REC E GAS | Livre | Albums | Accès indirect Disponible |
AF Chandigarh | 210819 | 641.013 ESC | Livre | Doc. adulte | Libre accès Disponible |
AF Madras | 407596 | 641.013 ESC | Livre | Doc. adulte | Accès indirect Disponible |