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Ma Cuisine: Complet: édition 1934

Ma Cuisine: Complet: édition 1934

          
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About the Book

Ma Cuisine d'Auguste Escoffier, publié pour la première fois en 1907 et ici dans sa version rééditée en 1934, est un ouvrage de référence, posant les bases de l'art culinaire français moderne. Cet ouvrage contient pas moins de 2500 recettes, tout en explicitant l'approche technique et artistique de l'auteur, instituant définitivement la cuisine comme un art. Auguste Escoffier: En résumé, Ma Cuisine n'est pas un simple aide-mémoire, mais bien un livre de cuisine aux recettes aussi claires que possible et très pratique. Auguste Escoffier, né à Villeneuve-Loubet le 28 octobre 1846, mort à Monte-Carlo le 12 février 1935, est un chef cuisinier, restaurateur et auteur culinaire français. Il a fait oeuvre d'écrivain culinaire influençant les générations suivantes.Auguste Escoffier fut un des plus grands cuisiniers du siècle dernier, son livre phare "Ma cuisine" réédité en 1934 est toujours la bible de référence des professionnels de la cuisine.Il était surnommé "Le roi des cuisiniers et le cuisinier des rois". En fait plus exactement des empereurs.C'est grâce à lui que la "cuisine française" est renommée dans le monde entier.Peu de gens savent qu'il est entre autres l'inventeur de la Poire Belle Hélène (en hommage à Offenbach, compositeur de l'opérette "La Belle Hélène"), de la Pêche Melba (du nom de la cantatrice Nellie Melba), de la Crêpe Suzette, de la Salade Eugénie (en l'honneur de l'Impératrice Eugénie), des Noisettes d'Agneau, du Suprême de volaille Jeannette, et d'innombrables autres recettes mythiques de la cuisine française.C'est lui également qui invente l'art de cuisiner les restes. Une invention par nécessité lors de la guerre de 1870 contre les prussiens.Il a aussi modernisé l'usage des sauces.Il est aussi le Chef cuisinier qui a totalement refondu l'organisation des cuisines des restaurants, et qui a imposé pour la première fois des règles d'hygiène extrêmement strictes pour mettre fin aux doutes qui subsistaient depuis le XIX° siècle quant à l'hygiène des cuisines de restaurants.Les plus de 2.500 recettes réunies par Escoffier dans son livre "Ma cuisine" sont la base de quasiment toutes les recettes modernes françaises de notre XXI° siècle.


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Product Details
  • ISBN-13: 9798605579076
  • Publisher: Independently Published
  • Publisher Imprint: Independently Published
  • Height: 280 mm
  • No of Pages: 494
  • Spine Width: 25 mm
  • Width: 216 mm
  • ISBN-10: 8605579072
  • Publisher Date: 28 Jan 2020
  • Binding: Paperback
  • Language: French
  • Returnable: N
  • Weight: 1133 gr


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