Everything about Le Guide Culinaire totally explained
Georges Auguste Escoffier's
Le Guide Culinaire is a pivotal book in the history of
European
haute cuisine, being Escoffier's largely successful attempt to codify and streamline the common French restaurant food of the day. The first edition was printed in 1903 in
French. It was
translated into
English in 1907. The current 4th edition was revised in 1921; this version wasn't translated into English until 1979. This volume contains more than 5,000
recipes, reflecting the best of the French
haute cuisine of the turn of the 20th century and providing the basis for what followed.
Measurements are included in
Metric units, though most translations for the
United States have included
Imperial units as well.
Usage and style
The original text was printed for the use of professional
chefs and kitchen staff;
Escoffier's introduction to the first edition explains his intention that
Le Guide Culinaire be used toward the
education of the younger generation of
cooks. This usage of the book still holds today; many
culinary schools still use it as their
culinary textbook.
Le Guide Culinaire is considered the definitive reference for the traditional
French cuisine classique.
Its style is to give
recipes as brief descriptions and to assume that the reader either knows or can look up the
keywords in the description; as a result, it's often considered an intimidating work for beginning
cooks.
Le Répertoire de la Cuisine, written by Escoffier's student Louis Saulnier, is a companion guide to this culinary reference.
Contents of the 4th edition
This chapter listing is derived from the 2001 printing of the 4th edition of
Le Guide Culinaire.
Introduction
1.
Sauces
2.
Garnitures (includes
stuffings,
breading, and the like)
3.
Potages
4.
Hors d'œuvre
5.
Oeufs
6.
Poissons
7.
Relevés et entrées de
boucherie
8. Relevés et entrées de
volaille
9. Relevés et entrées de
gibier
10. Entrées mixtes
11. Préparations froides (Cold preparations)
12.
Rôtis
13.
Légumes
14.
Entremets
15.
Glaces (Frozen desserts)
16.
Savorys
17.
Compotes,
Confitures
Table alphabétique des
recettes
Table des chapitresFurther Information
Get more info on 'Le Guide Culinaire'.
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