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La Guide Culinaire
Has anyone got this? Read it?
Apparently the English translated version is called "The Complete Guide to the Art of Modern Cookery" and Barnes and Noble has it for a whopping $63.00 (new) although used copies are available. I've been interested in reading Escoffier's tome since I first learned about him and his work. I like to sit and read "Joy of Cooking" like some curl up with a trashy novel. So I wondered if this would be as satisfying? Input welcome Goomba |
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La Guide Culinaire
Goomba38 wrote:
> Has anyone got this? Read it? > Apparently the English translated version is called "The Complete Guide > to the Art of Modern Cookery" and Barnes and Noble has it for a whopping > $63.00 (new) although used copies are available. > I've been interested in reading Escoffier's tome since I first learned > about him and his work. I like to sit and read "Joy of Cooking" like > some curl up with a trashy novel. So I wondered if this would be as > satisfying? > Input welcome > Goomba I'd say go for it. It's very information dense so it's not the world's easiest read, but it's certainly not impenetrable either. Take it on a piece at a time. I find that I go back and reread certain sections fairly regularly. -- Reg |
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La Guide Culinaire
On Fri, 30 Jun 2006 03:43:23 -0400, Goomba38 >
wrote: >Has anyone got this? Read it? >Apparently the English translated version is called "The Complete Guide >to the Art of Modern Cookery" and Barnes and Noble has it for a whopping >$63.00 (new) although used copies are available. >I've been interested in reading Escoffier's tome since I first learned >about him and his work. I like to sit and read "Joy of Cooking" like >some curl up with a trashy novel. So I wondered if this would be as >satisfying? >Input welcome >Goomba I think Joseph Littleshoes has read it. I have heard him talk about it, in the chat channel. Christine |
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La Guide Culinaire
Goomba38 > wrote in
: > Has anyone got this? Read it? > Apparently the English translated version is called "The Complete Guide > to the Art of Modern Cookery" and Barnes and Noble has it for a whopping > $63.00 (new) although used copies are available. > I've been interested in reading Escoffier's tome since I first learned > about him and his work. I like to sit and read "Joy of Cooking" like > some curl up with a trashy novel. So I wondered if this would be as > satisfying? > Input welcome > Goomba > Check www.freecycle.com for a group in your area and ask there. Don't discount Good Will and the like either. Some people don't know what they got some times. Can't hurt to try |
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La Guide Culinaire
Mike H wrote:
> Check www.freecycle.com for a group in your area and ask there. Don't > discount Good Will and the like either. Some people don't know what they > got some times. Can't hurt to try What an interesting idea. Hmmmm, I'll give it a go. Thanks. |
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La Guide Culinaire
Goomba38 wrote: > Has anyone got this? Read it? > Apparently the English translated version is called "The Complete Guide > to the Art of Modern Cookery" and Barnes and Noble has it for a whopping > $63.00 (new) although used copies are available. > I've been interested in reading Escoffier's tome since I first learned > about him and his work. I like to sit and read "Joy of Cooking" like > some curl up with a trashy novel. So I wondered if this would be as > satisfying? > Input welcome > Goomba Used versions are availabel for as little as 5 $ US if one perseveres. There are less than credable "Translations". And also earlier versions than the penultimate "Le Guide Culinaire". Well worth having but i was disaponted as so much of it is presentation. Of several hundred potato recipes fully 90% are mere presentation, the shape of the potato when served. But for the basics in a step by step manner you cant do better, maybe as good as, Cesarini and Kenton, come to mind, but suumme quique, i find much inspiration in Escoffier, i often make his beouf argentine which is just a thick steak stufed with an eggplant stuffing, the eggplant suitably cooked and seasoned before stuffing. It is because of Escoffier that i routinly reduce shrimp and chicken to a paste and make littel meat balls of them and saute in butter, garlic and white wine, when i am not poaching them in fish or chicken stock. For a more extended commentary on the book by and person Escoffier google "Escoffier+JL" or Joseph Littleshoes, i have over the last 5 - 6 years bombarded this (and other cooking groups) group with my thoughts on the aforementioned chef and his magnum opus. Which i have possesion of several versions of for about 15 years. "Le Grand Cuisine" = Great Good Food. --- JL |
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La Grande Cuisine
JL wrote: > > "Le Grand Cuisine" = Great Good Food. > --- > JL Not just 'Good Food" but "Great" good food. --- JL |
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La Guide Culinaire
JL wrote: > But for the basics in a step by step manner you cant do better, maybe > as good as, Cesarini and Kenton, come to mind, but suumme quique, i > find much inspiration in Escoffier, i often make his beouf argentine > which is just a thick steak stufed with an eggplant stuffing, the > eggplant suitably cooked and seasoned before stuffing. Saute onions in butter or oil till carmalized, chop up a tomato or two and cook wtih the onions after the onions are almost done, letting much of the water form the tomato evaporate (or squeeze most of the moisture from a tomato before cooking). add some crushed garlic and a bit of oregano to this tomato, onion & butter and then make a stuffing with some cooked eggplant. Scoop out the flesh from a baked egg plant and add it to the tomatoes & onions & mix throughly. Rub the meat with oil, salt & pepper & garlic & then make a slit in a large steak like a london broil or a chateaubriand (sp?) a 'pocket' to hold the stuffing. Stuff the steak with the eggplant mix and bake at about 350 F for about 30 mins or so till desired doneness, basting frequently with a bit of red wine, butter and or pan juices. Slice & Serve with a sauce made from the pan juices. > > It is because of Escoffier that i routinly reduce shrimp and chicken to > a paste and make littel meat balls of them and saute in butter, garlic > and white wine, when i am not poaching them in fish or chicken stock. For about 1 pound of chicken meat i will use about 1 pound of large prawns. Shell and devain the prawns, reduce to a puree either in a food processor or by hand with a knife. Combine the prawns and ground chicken meat. Season with salt and pepper, garlic, green onions finely minced. Ginger is optional, it is nice but i usualy dont use it in this dish. Form the meat mix into small 'meat balls' and saute in butter till done. Just before serving throw a half glass (about 4 ounces) of white wine into the meat and butter and let it all simmer for a few minutes to form a 'pan sauce'. Or alternatively poach in a bit of chicken or fish stock. Fresh crab is excellant this way. A "Grebiche" or "Ravigote" sauce is very good with this chicken & shrimp or crab combo. And in the above beef recipe, a friend of mine substitues plantains for the eggplant to very good effect. --- JL |
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