Auguste Escoffier, Andre L. Simon, "Ma Cuisine"
1934 | pages: 703 | ISBN: 0600601048 | PDF | 9,1 mb

He was the "King of Chefs and Chef of Kings," doyen of haute cuisine, one of the founders of London's famed Savoy Hotel, and probably the greatest cook of all time: Auguste Escoffier occupied an unchallenged position in the realm of gastronomy. This collection of incomparable recipes-classic soups, sauces, fish and shellfish, meat, poultry, game, sandwiches, salads, vegetables, sweets, jams, and beverages-reflects a lifetime of skill and experience. Among the sublime tastes elegantly presented here: a Chicken Veloute Sauce with Cream; Sole Poached in White Wine, Butter, and Tomatoes; Hot Lobster Mousse; Fillet of Beef with Truffles and Madeira; Potatoes Nana; Chestnut Croquettes; and Meringue with Custard Cream. Introduction by the distinguished founder of the International Wine & Food Society.