The Escoffier Cookbook and Guide to the Fine Art of Cookery: For Connoisseurs, Chefs, Epicures Complete With 2973 Recipes Hardcover – June 1, 1969

Best Number 1# Delicious Cuisine Cookbook Ever!! A very big book at an amazing affordable price honestly!!!I am thankful very very thankful I choose to purchase this best gourmet, french Italian, etc" Everyone cook book!!! Amazing 5 stars recipe sauces and much much much more easy to follow and create amazing sauces, stocks, veggies, sweets and so much more amazing cookbook. Hurry up and order yours!! What a great book at an affordable price!! I am ordering another one for extra!!

One of the first great cookbooks ever written it’s worth it if you like cooking

I am in love with this purchase I couldn't find this book at any book stores so I was excited when I found it on here!

I am a professional chef, and as such, sometimes we have to get back to basics. During covid, I said U would use this time to do so. I did not study French or "classical" cuisine in school. This book is an easy, quite long, read. You can understand the thought process behind why things are done. Since Escoffier is considered the father of French cuisine, I suggest it for anyone that wants to take their career seriously starting out, or the new wanna be online and YouTube chefs.

I am a chemist and I find this book intensely fascinating to read. There is a lot of written detail on techniques I find very useful in practice. Too, there is a disciplined method to all sauces that simplifies thousands of internet recipes into combinations of a few sauces and a handful of techniques. This book is genius. The guy had a brilliant mind.

I don't think anyone would order this cookbook without some prior experience and knowledge, as its quite advanced and might be difficult to navigate for the typical novice cook. However, for those who are willing to study and devote a lot of effort to their cookery adventures, it's invaluable.

An excellent piece of culinary history and a practocal.teaching tool

I love this book as a window into grand cuisine of a century ago. The "recipes" assume a professional level of knowledge, but it's all in here. I've used this book for inspiration and for recipes for grand parties for almost 20 years, and it's still an inspiration.In more practical terms, use this in combination with Pellaprat's Modern French Culinary Art (1966) to help fill in knowledge gaps. Pellaprat cuts some corners, so it's good to have the original to reference.