| Le Guide culinaire | |
|---|---|
| Author(s) | Auguste Escoffier |
| Country | France |
| Language | French |
| Subject(s) | Culinary Arts |
| Genre(s) | non-fiction |
| Publisher | Editions Flammarion |
| Publication date | 1903 |
| Media type | book |
| Pages | 943 |
| ISBN | 2082008037 (2001 printing) |
| OCLC Number | 30633064 |
Georges Auguste Escoffier's Le Guide culinaire, pronounced [lə gid ky.li.nɛːʁ], 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 was not translated into English until 1979. This volume contains 5,012 recipes, reflecting the best of the French haute cuisine of the turn of the 20th century and providing the basis for what followed.
Contents |
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 is 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.
This chapter listing is derived from the 2001 printing of the 4th edition of Le Guide Culinaire.
Introduction
1. Sauces
2. Garnitures (includes stuffings, crumbing, 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 chapitres