#355 in Cookbooks, food & wine books
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Reddit mentions of The Escoffier Cookbook and Guide to the Fine Art of Cookery: For Connoisseurs, Chefs, Epicures Complete With 2973 Recipes
Sentiment score: 4
Reddit mentions: 7
We found 7 Reddit mentions of The Escoffier Cookbook and Guide to the Fine Art of Cookery: For Connoisseurs, Chefs, Epicures Complete With 2973 Recipes. Here are the top ones.
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- 3.75 ounce shaving cake
- Special large edition of Colonel Conk's famous soap
- A thick and rich lather with a almond fragrance
- Ideal to use with a shaving brush
- Made in the USA
Features:
Specs:
| Color | Red |
| Height | 9.3 Inches |
| Length | 6.5 Inches |
| Number of items | 1 |
| Release date | November 2000 |
| Weight | 2.25091969502 Pounds |
| Width | 2.2 Inches |
this could go one of 2 ways. either :
a pack of ramen and a bottle of soy.
or the Escoffier Guide de Culinaire
http://www.amazon.co.uk/Escoffier-Cookbook-Guide-French-Cuisine/dp/0517506629
Auguste Escoffier is the Godfather of classic french haute cuisine. It's more fascinating than it is practical.
Julia Child is great, but that really isn't the best resource. Have a look at these three books. Together they will tell you more than almost any other resources about French cuisine, recipes, technique, history, everything.
Larousse Gastronomique
http://www.amazon.com/New-Larousse-Gastronomique-Hamlyn/dp/0600620425/ref=dp_ob_title_bk
The Escoffier Cookbook
http://www.amazon.com/Escoffier-Cookbook-Guide-Fine-Cookery/dp/0517506629/ref=pd_sim_b_4
On Food and Cooking
http://www.amazon.com/On-Food-Cooking-Science-Kitchen/dp/0684800012/ref=pd_sim_b_6
2 suggestions:
White Trash Cooking: Surprisingly interesting both in recipes and accompanying text.
The Escoffier cookbook: The absolute classic that few people have. Good for recipes, amazing as reference.
https://www.amazon.com/Escoffier-Cookbook-Guide-Fine-Cookery/dp/0517506629
If you're starting him off young, honestly, get him the Escoffier cook book: here's a link. It's nice to get an appreciation for the classical elements and how they've changed, I think.
It's been a delight learning culinary the classical route.
I'm saving for Guide Culinaire :K it'll be a nice christmas present, thanks student loan!!
Zero recipes, only plating.
It is a fantastic resource for that because it is open to interpretation.
The Escoffier Cookbook and Guide to the Fine Art of Cookery is a good companion.
New Larousse Gastronomique has many recipes and is an essential reference book
Institut Paul Bocuse Gastronomique: The definitive step-by-step guide to culinary excellence also a fantastic resource.
>Sous-vide cooking calls for some quite expensive equipment.
Sous vide can be done nearly free at home on a stovetop using a pot and a zip-loc bag, or a variety of other techniques, using some readily affordable options.
>Also, the recipes you'll find in cookbooks (and thus on the internet) are usually simplified.
Usually does not mean always. You can find the full-scale recipes if you're interested. There are plenty of resources out there for everything from stocks and sauces to molecular gastronomy, and there are plenty of people out there with sufficient time.
You might not be able to do it consistently, on a daily basis, in a timed manner, to serve multiple seatings with multiple entrees per night, which is where the skill of a professional chef comes in, but given a little practice, you can probably cook just about any single meal well enough to satisfy yourself and friends, for a tiny fraction of the cost.
TL:DR - Again, you can simulate (if not perfectly replicate) just about any meal offered anywhere given a little time and ingenuity.