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

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

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

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

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.

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

JL wrote:
>
> "Le Grand Cuisine" = Great Good Food.
> ---
> JL

Not just 'Good Food" but "Great" good food.
---
JL

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