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A Guide to Modern Cookery

by Auguste Escoffier

27 sections · Download EPUB

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  1. 1Preface
  2. 2Glossary
  3. 3Part I — Fundamental Elements of Cooking
  4. 4Chapter II — The Leading Warm Sauces
  5. 5Chapter III — The Small Compound Sauces
  6. 6Chapter IV — Cold Sauces and Compound Butters
  7. 7Chapter V — Savoury Jellies or Aspics
  8. 8Chapter VI — The Court-bouillons and the Marinades
  9. 9Chapter VII — 1. Elementary Preparations
  10. 10Chapter VIII — The Various Garnishes for Soups
  11. 11Chapter IX — Garnishing Preparations for Relevés and Entrées
  12. 12Chapter X — Leading Culinary Operations
  13. 13Part II — Recipes and Modes of Procedure
  14. 14Chapter XI — Hors-D’œuvres
  15. 15Chapter XII — Eggs
  16. 16Chapter XIII — Soups
  17. 17Chapter XIV — Fish
  18. 18Chapter XV — Relevés and Entrées
  19. 19Chapter XVI — Poultry (Volaille)
  20. 20Chapter XVII — Roasts and Salads
  21. 21Chapter XVIII — Vegetables and Farinaceous Products
  22. 22Chapter XIX — Savouries
  23. 23Chapter XX — Entremets (Sweets)
  24. 24Chapter XXI — Ices
  25. 25Chapter XXII — Drinks and Refreshments
  26. 26Chapter XXIII — Fruit-Stews and Jams
  27. 27Menus

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