"A Guide to Modern Cookery" by A. Escoffier is a cookbook designed to modernize cooking by mixing old ways with new ideas from the early 1900s. The book hopes to assist cooks of all levels. It shows how cooking was changing with society, caring about good ingredients, and using fancy techniques. Early on, the author tells us his ideas about modern cooking. The author writes about how cooking habits need to change with the times, especially since fancy restaurants were starting to serve lighter meals. The book's beginning talks about how cooking has gotten better over the years and how new recipes and ways of cooking have come about to fit what people like today. It emphasizes that the key to great cooking is having good stocks and sauces, setting the stage for the many recipes and instructions that come later.
A guide to modern cookery
By A. (Auguste) Escoffier
Discover how to revolutionize your culinary skills by learning to combine traditional methods with groundbreaking techniques for light, elegant dishes.
Summary
About the AuthorGeorges Auguste Escoffier was a French chef, restaurateur, and culinary writer who popularised and updated traditional French cooking methods. Much of Escoffier's technique was based on that of Marie-Antoine Carême, one of the codifiers of French haute cuisine; Escoffier's achievement was to simplify and modernise Carême's elaborate and ornate style. In particular, he codified the recipes for the five mother sauces. Referred to by the French press as roi des cuisiniers et cuisinier des rois, Escoffier was a preeminent figure in London and Paris during the 1890s and the early part of the 20th century.
Georges Auguste Escoffier was a French chef, restaurateur, and culinary writer who popularised and updated traditional French cooking methods. Much of Escoffier's technique was based on that of Marie-Antoine Carême, one of the codifiers of French haute cuisine; Escoffier's achievement was to simplify and modernise Carême's elaborate and ornate style. In particular, he codified the recipes for the five mother sauces. Referred to by the French press as roi des cuisiniers et cuisinier des rois, Escoffier was a preeminent figure in London and Paris during the 1890s and the early part of the 20th century.
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