Rating: 
Summary: Wow. Quite overwhelming
Review: As a former CIA student, I still have my copy that I acquired while there. This is an excellent reference guide and a must have for any serious cook. However, I would not recomend this book to the novice until you have learned culinary terms and basics.
Rating:
Summary: This is a must have
Review: As a former CIA student, I still have my copy that I acquired while there. This is an excellent reference guide and a must have for any serious cook. However, I would not recomend this book to the novice until you have learned culinary terms and basics.
Rating: 
Summary: Excellent reference and history book
Review: As a student studying present day culinary and the beginnings of culinary in France, this makes for quite an interesting book. Don't expect any recipes and it is not a study guide. Just useful facts. For study guides I recommend for baking, The Study Guide for Baking: Key Review Questions and Answers with Explanations. Also look for other study guides from Dr. P. Leonardi and M. Heilman
Rating:
Summary: The Cook's Essential Resource
Review: Auguste Escoffier brought the cooks of his age hope for a better, more respected life and the cooks of our age an amazing collection of wisdom and know-how. This book together with his memoirs published in 1997, Memories of my Life, will provide the essential resource for anyone with the desire in his heart to become a chef. I buy a copy of each for all of my chef apprentices.
Rating:
Summary: must have for the insiring chef
Review: great book not for the home maker of course must have a basic understanding of the art this book is great for refference there is no pics only usefull infomation
Rating:
Summary: a chefs book not for hacks
Review: I find this very useful and I frankly get annoyed with people who refer to it as incomplete or cryptic.If u want to learn to make BBQ sauce read Marta Stewart.
I work in 5* Hotels and it is the basis for good food
Rating:
Summary: Not for beginners
Review: I teach Culinary Arts and this is a must have for every serious cook and future Chef. You must have some knowledge of professional culinary techniques to be able to understand and use this book. As one reviewer wrote, this is not a cookbook, it is a reference book, and my students use it when they have to do research work.
Rating:
Summary: A neccessity for ANY chef.
Review: Many of the reviews I've read about this book are inexperienced and ignorant. They claim that it is "...a bit out of date..." and "...cryptic...", when in fact it sets the standard for French Cuisine, and much of American Cuisine. As a graduate of the Culinary Institute of America, I can say that this book has been infinitely helpful as both a text book and a source for research and reference. It is only as difficult to read for someone who has never cooked, as music is difficult for someone who has never played an instrument. I own three different translations of Escoffier's Cookbook and this copy is by far the best.
Rating:
Summary: A neccessity for ANY chef.
Review: Many of the reviews I've read about this book are inexperienced and ignorant. They claim that it is "...a bit out of date..." and "...cryptic...", when in fact it sets the standard for French Cuisine, and much of American Cuisine. As a graduate of the Culinary Institute of America, I can say that this book has been infinitely helpful as both a text book and a source for research and reference. It is only as difficult to read for someone who has never cooked, as music is difficult for someone who has never played an instrument. I own three different translations of Escoffier's Cookbook and this copy is by far the best.
Rating:
Summary: Excellent book, but not for the hack
Review: The book is probably the best reference I've seen. What it isn't is a cookbook for beginners. I'd recommend it for someone that already knows their way around a kitchen and wants a source for myriad (well only 5100) ideas.
| 
