{"product_id":"the-escoffier-cookbook-and-guide-to-the-fine-art-of-cookery-for-connoisseurs-chefs-epicures-hardcover","title":"The Escoffier Cookbook: And Guide to the Fine Art of Cookery for Connoisseurs, Chefs, Epicures - Hardcover","description":"\u003cp\u003eby \u003cb\u003eAuguste Escoffier\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eAn American translation of the definitive Guide Culinaire, the Escoffier Cookbook includes weights, measurements, quantities, and terms according to American usage. Features 2,973 recipes.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eAuguste Escoffier\u003c\/b\u003e (1946-1935) was a French chef considered to be the father of haute cuisine. Much of his culinary technique was a simplified and modernized version of Marie-Antoine Carême's elaborate style. Escoffier's 1903 text \u003ci\u003eLe Guide Culinaire \u003c\/i\u003eis still used as both a cookbook and a textbook today. He helped codify the five fundamental \"mother sauces\" of French cuisine: béchamel, espagnole, velouté, hollandaise, and tomate. Kaiser Wilhelm II called him the \"Emperor of Chefs.\"\u003c\/p\u003e\u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 944\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 2.24 x 9.43 x 6.27 IN\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e November 13, 1941\u003c\/div\u003e","brand":"Books by splitShops","offers":[{"title":"Default Title","offer_id":42153601040519,"sku":"9780517506622","price":37.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0601\/2623\/2711\/files\/c2e312b092fb344a7af8037b0f360425.webp?v=1733222895","url":"https:\/\/booksby.splitshops.com\/products\/the-escoffier-cookbook-and-guide-to-the-fine-art-of-cookery-for-connoisseurs-chefs-epicures-hardcover","provider":"Books by splitShops","version":"1.0","type":"link"}