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Ma Cuisine by Auguste Escoffier
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Ma Cuisine

by Auguste Escoffier

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1232149,910 (4.23)2
Renowned as one of the great chefs of all time, Auguste Escoffier perfected his craft in the classic French tradition culinaire. In his culinary guide Escoffier the 'king of chefs and chef of kings' has left his most complete and longstanding legace, providing the home cook with the chance to benefit from a lifetime's commitment to the art of modern cookery. 'Ma Cuisine' contains more than 2000 timeless recipes, which he continually added to and revised to meet the needs of his new readers. The extent of Escoffier's love for his work is shown in the enormous scope covered in this book, from the most basic sauce to Escoffier classics such as Baked Eggs Mirabeau, Dover Sole Deauville, Beef Tenderloin Saint-Germain, Peaches Cardinal and Violet Souffle. There is something here to tempt everybody, and menu ideas for occasions ranging from gourmet dinner parties to informal garden parties.… (more)

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» See also 2 mentions

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A classic of 20th century French cuisine originally published in 1934 by Flammarion, with an excellent foreword by Andre Simon, and translated by none other than Oscar Wilde's son, Vyvyan Holland. ( )
  JayLivernois | Apr 13, 2014 |
Later ed. 1st pub 1934. His most personal cook book. ( )
  kitchengardenbooks | Apr 3, 2009 |
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» Add other authors (8 possible)

Author nameRoleType of authorWork?Status
Auguste Escoffierprimary authorall editionscalculated
Holland, VyvyanTranslatorsecondary authorsome editionsconfirmed
Howells, MarionEditorsecondary authorsome editionsconfirmed
Simon, André L.Forewordsecondary authorsome editionsconfirmed
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