An American translation of the definitive Guide Culinaire, the Escoffier Cookbook includes weights, measurements, quantities, and terms according to American usage.

Features 2,973 of the original 5,000+ recipes.

Contents

The Fundamental Elements of Cooking

Weights and Measurements
Glossary
Moulds

1. Basic Principles of Cookery
2. The Leading Warm Sauces
3. The Small Compound Sauces
4. Cold Sauces and Compound Butters
5. Aspic Jellies
6. The Court-Bouillon or Short Broths and the Marinades
7. Elementary Preparations
8. The Various Garnishes for Soups
9. Garnishing Preparations for Relevés and Entrées
10. Leading Culinary Operations

Recipes and Methods of Procedure

11. Appetizers—Hors d'Oeuvres
12. Eggs
13. Soups
14. Fish and Seafood
15. Relevés and Entrées of Meats
16. Poultry and Game
17. Roasts and Salads
18. Vegetables and Starchy Foods
19. Appetizers and Snacks
20. Desserts and Sweets
21. Ices
22. Drinks and Refreshments
23. Fruit Preserves and Jams
24. Snails, Mussels, Scallops

Menus
Index

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