The Escoffier Cookbook and Guide to the Fine Art of Cookery: For Connoisseurs, Chefs, Epicures Complete With 2973 Recipes Review

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(More customer reviews)I'm a Chef, and have borrowed copies of Escoffier's Le Guide Culinaire from friends whenever I need it. On a lark, I ran a search on Escoffier here at Amazon.com. I was stunned to find this book for the low cost of $12 or so, knowing that every other copy I had seen cost $60 or $70. So I ordered it and paged through it. Well, it only prints 2300 or so of over 5000 recipes in Escoffier's treatise. Admittedly, probably more than the home cook actually *needs*, but nowhere does the book say that it has been abridged.
But, like many Amazon.com customers, I found myself in the position of thinking "but it'll cost me half the price of the book to send it back." So I wound up giving it to a friend who likes to cook, but doesn't need the "real thing."
Suffice it to say that if you want the real Esoffier, you're still going to have to drop the $60+ for the Van Nostrand Reinhold edition. Sorry, culinary students, you didn't luck up on a deal.
ToqueBlanc

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An American translation of the definitive Guide Culinaire, the Escoffier Cookbook includes weights, measurements, quantities, and terms according to American usage. Features 2,973 recipes.

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Provencal Light Review

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(More customer reviews)Martha Rose Shulman truly is a delight. She has written a book that is as fun to sit down and read... as it is to pull out and plan a menu. With each page and each chapter it is obvious to the reader the care and passion the author has towards preserving the essence of Provencal cuisine. Balance this with a healthful approach of minimizing fat without sacrificing flavour and you have the perfect book to add to any healthy gourmand's collection. Unlike many "light" cookbooks, which equate healthy with "fat-free," resulting in tasteless food, Shulman takes the wise approach of moderation. In many recipes, if your diet allows it, you can even add an additional tablespoon of olive oil to further enhance the flavour. A true student of gastronomy and culinary tradition, the author has thoughtfully sluethed, interviewed, practiced and refined plates and recipes from an assortment of kitchens and chefs. The result: a thoughtful and diverse cookbook of flavours that are respectful to their authenticity but balanced with healthful influences. Such approach has garnered her praise from some of the "toughest" food critics, including the hilarious Jeffrey Steingarten in his wonderful "The Man who Ate Everything" (another must-read). Particularly inviting are the recipes for tartes and gratins, rabbit and fish, and an assortment of different takes on clafouti. The tomato and rice soup is delightful with a garden salad for a light dinner... the eggplant and tomato gratin excellent as a side dish at dinner. I have thoroughly enjoyed this book in the few weeks I have had it... and anticipate making it dog-eared in the years to come.

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