Introduction to the Second Edition of the Guide Culinaire

On the occasion of the appearance of this the second edition of a work whose favourable reception by our colleagues has assured a success far surpassing our most ambitious hopes, we feel it our bounden duty to express our deep gratitude and to thank all our readers. Our thanks must go as much to those from whom we have received welcoming approval as to those who have done us the honour of making useful criticisms of which we are forced to take account where they appear to us to be justified.

In order to acknowledge the warm reception received from the public, no effort has been spared to increase the technical value of this work and to correct various errors caused by the wish to produce a logical classification of the recipes and also to condense them as much as possible, though without detracting from the clarity of the methods and recipes of which our layout necessitated such brevity. We have added a number of new recipes to the revised text, most of them in the way they are made and served being inspired by the demands of today’s clientele whilst taking account where reasonable and possible of the increasing tendency for even quicker forms of service. These tendencies have increased so much over the past few years that they deserve our close attention and a serious study of their influence on modern food service would not be out of place here.