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Dec 26, 2012 08:29 AM

I was gifted with Escoffier

Anyone have it? I'm wondering if this is a real "use it in the kitchen" kind of cookbook, or more of a "landmark in cuisine addition to the cookbook library that is best enjoyed on the couch with something nice to sip" kind of cookbook. Either way I'm thrilled to add it to my collection. :)

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  1. Yes I have the 'tome'. When I first got it years ago it intimidated me and I've rarely opened it since.
    But I do have this: see photo. It is one of my most used treasures. I bought it at a swap meet for two bucks.

    1. Mine isn't used in the kitchen often but I do refer to it as a reference. It is great fun to sit down with and read.

      1. I have a couple of Escoffier cook books. I should also add quickly that I am old enough that classic haute cuisine was what I was taught when I first learned how to cook. So what it all boils down to is that Escoffier's cook books can be bibles of great food for people who know or are interested in learning the techniques.

        Also keep in mind that ALL of the beef, veal, lamb, etc., that Escoffier used were grass fed and organic simply because that is all that was available! Wonderful stuff, but it makes getting Escoffier results from Escoffier recipes a bit more tricky than a simple trip to the supermarket. And ALL of the ingredients he used were organic, again, because that's all there was in those days. Oh, to travel back in time!!!! '-)

        Most of his recipes are pretty easy because he gets great flavors from great combinations, incredibly fresh ingredients, and masterful techniques.

        Read first, then if you find something that screams "Eat me!" at you, make it! But most of all, have fun.

        1. I have it. It's light on technique, and heavy on including every known (at the time) variant of most dishes.

          1 Reply
          1. re: kaleokahu

            That's the reason I enjoy cooking classic French cuisine.
            The smallest variants can produce surprisingly different results.
            As to technique I'm guessing dear old Auguste assumed people who were interested in making classic French dishes would already have the techniques down.
            There's only one way to saute vegetables right? LOL