Ma Cuisine

London: Hamlyn, 1989 Front flap of dustjackets: "The king of chefs and the chef of kings", Auguste Escoffier was without doubt the greatest cook of the last hundred years, some would say of all time. He was certainly the most celebrated. In Ma Cuisine, the only one of his many works written with the home cook in mind, can be found the essence of haute cuisine. French cooking at its best, great yet simple. Reflecting a lifetime of skill, knowledge and experience, here is an invaluable collection of recipes covering soups and sauces; fish and shellfish; meat, poultry, game and galantines; salads and vegetables; sweets, jams and beverages. Such gastronomic delights as frogs' legs and snails, for which France is so justifiably famous, are also included, and in many cases where ingredients are unobtainable outside France alternatives have been suggested, so that readers in the English-speaking world may still enjoy the best of French cooking. As a further aid, both English and American liquid measurements have been used, and there are comprehensive notes and conversion charts. Ma Cuisine is a treasury of food at its most superb, a book of value to professional and amateur cooks alike. Edited by cookery expert Marion Howells, and translated by the author and epicure Vyvyan Holland, there is also a foreword by André Simon, late President of the Wine and Food Society. ---------------------------------------------------------------- 884 pages. Natural creases on the dustjacket spine. ---------- PLEASE NOTE THAT FOUR OF THE MIDDLE PAGES HAVE SOME LIGHT PINK STAINS. OTHERWISE THE INTERIOR OF THE BOOK IS PRISTINE