Escoffier Cook Book A Guide to the Fine Art of Cookery

Stock is everything in cooking, at least in French cooking. Without it, nothing can be done. If one's stock is good, what remains of the work is easy; if, on the other hand, it is bad or merely mediocre, it is quite hopeless to expect anything approaching a satisfactory result. The cook mindful of success, therefore, will naturally direct his attention to the faultless preparation of his stock..." - Auguste Escoffier, From Chapter 1, "Basic Principles of Cookery".Escoffier, Auguste is the author of 'Escoffier Cook Book A Guide to the Fine Art of Cookery' with ISBN 9780517506622 and ISBN 0517506629.