Introduction to the Third Edition of the Guide Culinaire

There is nothing we wish to add to the Introduction to the second edition because what we said then concerning the profession is as true today as it was in 1907 and will be for many years to come. Nevertheless, we wish to state that this, the third edition, carefully edited and considerably modified, justifies the forecasts and keeps the promise contained in the following passage by M. Escoffler from the Introduction to the first edition; ‘Although it contains more than 5000 recipes I have no pre-tentions that this guide is exhaustive; even if it were today, it would no longer be so tomorrow, because progress marches on and each day brings forth new recipes and new methods. All that I can do to overcome this drawback is to keep the work up-to-date by noting any new recipes and ideas and remedying inevitable omissions by including them in each new edition.'