Le Guide Culinaire

By Auguste Escoffier

Original Publisher
Editions Flammarion
Date of publication
1903
ISBN
047090027x

says

This foundational French guide, a fancy food bible, was required reading for most 20th century chefs. Flip the ultimate omelet, prepare aspic jellies, and master the five mother sauces, first catalogued in this ambitious and standard-setting tome.

from the publisher

When Georges Auguste Escoffier published the first edition of Le Guide Culinaire in 1903, it instantly became the must-have resource for understanding and preparing French cuisine. More than a century later, it remains the classic reference for professional chefs.…Escoffier’s Complete Guide to the Art of Modern Cookery is the ultimate guide.

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Recommended by

Charles Michel

Chef and Food Researcher

A bible. But what I like more are the forewords of Escoffier that really show why he was a genius, and how well he sensed the spirit of his times to create a change in how kitchen's were organised. Also, I really like some of the old techniques he uses that are sometimes forgotten, the use of essences for instance.

James Winter

Executive Editor, Saturday Kitchen

The only cook book you really need everything is in it. Yes its minimalist in its descriptions and methods but it’s all in there.

Daniel Galmiche

Chef

A must for all chefs. So great - bought it when I was 15 years old and starting my apprenticeship.

Job Ubbink

Food scientist

The all-time classic, with very extensive lists of recipes, all very briefly described.

Simon Haigh

Food and Beverage Director

My reference book for the 706/3 at college, possibly the foundation of food today

Graham Kerr

Cookbook author and TV chef (formerly "The Galloping Gourmet")

This was my textbook at Brighton and South Devon Hotel Schools.

Susi Gott Séguret

Chef, Author, Culinary School Director

Classic, classic, classic.

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