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Ma
Cuisine
by Auguste Escoffier
 Synopsis
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.
The
chef's favourite cook book (April 2001)
Reviewer: "lieoftheland"
I
met a guy back in the 1980's who we nicknamed 'the
chef' - he was able to make a fantastic meal from
even the most basic ingredients evening after evening
and had such a natural touch when it came to imaginative
sauces and presentation I thought "this is the
guy I should ask about cooking". He recommended
ma cuisine as the best cook-book in the world and
told me the recipies contained in it were collected
as the author travelled all the regions of france
collecting traditional recipies. I can't help but
agree - any self-respecting kitchen should have a
copy - even if it only comes out once a year it'd
be well worth it. If any kitchen you are fond of doesn't
have it - an ideal gift!
Fantastic
but very complicated (January 2000)
Reviewer: A reader
As
far as cook books go this is a fantastic book to opt
for. It ranges from delicate sauces to the most complex
of deserts. This book has only two flaws which in
a sense are not real flaws. The first is that this
book is definately designed for the experienced cook.
Though it offers an explantion of many of the complicated
tasks in its recipes, there is a lot of knowledge
it takes for granted. So while this book is definately
not for the rank amateur, with a combination of other
books this could be a fantastic referece book to own.
As for the second flaw, the ingredients required are
not always the easiest to find. Some of the things
neccessary for the recipes can not be found in your
everyday super-market. But if you have access to some
specialized markets you will be cooking like a professional
in no time at all.
 If
you want to order a copy of the book - click
here (USA)
If you want to order a copy of the book
- click
here (UK)
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