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Le Guide Culinaire (French pronunciation: [lə ɡid kylinɛːʁ]) is Georges Auguste Escoffier's 1903 French restaurant cuisine cookbook, his first. It is regarded as a classic and still in print. Escoffier developed the recipes while working at the Savoy, Ritz and Carlton hotels from the late 1880s to the time of publication.
Escoffier published Le Guide Culinaire, which is still used as a major reference work, both in the form of a cookbook and a textbook on cooking. Escoffier's recipes, techniques, and approaches to kitchen management remain highly influential today, and have been adopted by chefs and restaurants not only in France, but also throughout the world. [2]
The recipes provided are little more than simple descriptions of dishes, and assume a great deal of background knowledge, saying nothing about cooking techniques, timings, or proportions. It follows the structure of Escoffier's original to simplify cross-referencing. [further explanation needed]
The recipe is generally credited to Auguste Escoffier, [2] who prepared the dish for one of Queen Victoria's Jubilee celebrations, widely thought to be the Diamond Jubilee in 1897. [ 3 ] [ 4 ] Similar dishes
Auguste Escoffier's recipe for espagnole, dating from 1903, is briefer. It calls for brown stock (made from veal, beef and bacon), a brown roux, diced bacon fat, diced carrot, thyme, bay, parsley and butter, simmered for three hours.
A few years later Escoffier created a new version of the dessert: when Escoffier and César Ritz opened the Ritz Carlton in London (after both were sacked from the Savoy for larceny, embezzlement, and fraud), [3] Escoffier changed the recipe slightly by adding a topping of sweetened raspberry purée and renamed the dish Pêche Melba. [2]
A bombe glacée, or simply a bombe, is a French [1] ice cream dessert frozen in a spherical mould so as to resemble a cannonball, hence the name ice cream bomb. Escoffier gives over sixty recipes for bombes in Le Guide culinaire. [2]
Poire belle Hélène (pronounced [pwaʁ bɛl‿elɛn]) is a dessert made from pears poached in sugar syrup and served with vanilla ice cream and chocolate syrup.It was created around 1864 by Auguste Escoffier and named after the operetta La belle Hélène by Jacques Offenbach. [1]